Dessert Recipes

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

In our household, birthday cakes aren’t chocolate, vanilla, or marble.  They’re carrot cakes.  This is a tradition that I started as a kid when I fell in love with my stepmother’s carrot cake with cream cheese frosting.  Every year thereafter (even into my 20′s!) she would make me a carrot cake for my birthday.  When I finally asked her for the recipe, I was a little surprised that it wasn’t some vintage Grandmother recipe hidden in a recipe box somewhere.  Nope, it was straight out of Better Homes and Gardens.  I’ve been using it ever since.

Although I always give my kids the choice on their birthday cake, 9 times out of 10 they pick carrot cake.  Everyone else in the family is always glad they did!

Carrot Cake with Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 35 minutes

55 minutes

Yield: 12-16

A whole bunch of notes on this one! I usually add a bit more cinnamon and sometimes a dash of nutmeg. You'll note if you're familiar with the BHG recipe I mix my ingredients in a slightly different order (don't think it makes a difference and with mine you only dirty one bowl). You can make these into cupcakes, but watch the cooking time - you'll cut it in half by baking them this way.


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups finely shredded carrots
  • 1 cup vegetable oil
  • 4 eggs
  • 6 ounces cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 teaspoons vanilla
  • 4 1/2 - 4 3/4 cups sifted powdered sugar


Preheat oven to 350 degrees. Grease and flour 13x9 pan or 2 9" round pans.

In a large bowl, combine eggs and vegetable oil. Add carrots, cinnamon, baking soda, and baking powder, mix well. Add flour and sugar, mix well. Pour into pans, bake for 30-35 minutes, until toothpick comes out clean.

Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Gradually beat in enough of remaining powdered sugar to achieve desired spreading consistency.

Cool cake completely before frosting. Cover and store in refrigerator.

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This recipe is posted courtesy of Better Homes and Gardens

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