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Summer Carrot Cake

Categories: Cakes

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Nothing beats a summery fresh carrot cake to end a picnic with.


  • Cream Cheese Frosting
    • 8 oz. cream cheese softened
    • 1/2 c. butter softened
    • 1 tsp. vanilla
    • 16 oz. powdered sugar
  • 1 1/4 c. sugar
  • 1/2 c. canola oil
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2 tbsp. orange juice
  • 2 c. all-purpose flour
  • 1/4 tsp. salt optional
  • 1 tsp. Clabber Girl Baking Soda
  • 2 tsp. Rumford Reduced Sodium Baking powder
  • 2 tsp. cinnamon
  • 3 c. carrots shredded
  • 1/2 c. walnuts chopped
  • 1/2 c. pineapple crushed, drained
  • 1/2 c. yellow raisins, plumped and dried


Preheat oven to 350 F. Spray a 9 by 13 inch pan with non-stick cooking spray (or two 9 inch payer pans) and place on a baking pan, lined with parchment paper.

In a large bowl, by hand, blend the sugar(s), oil, eggs, and vanilla. Fold in the flour, salt, baking powder, and cinnamon. Blend well and fold in the carrots, walnuts, pineapple and raisins and mix well. Spoon into prepared pan(s).

Bake until done, 35-45 minutes or when cakes spring back when gently touched with fingertips.

For Cream Cheese Frosting, blend all ingredients to make a smooth frosting, adding in more confectioners' sugar, if required, to make a fluffy icing. Frost cake. This cake is best served ice cold.