Recipe Detail

Carrot Cake

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  1. 2 cups - Flour
  2. 2 cups - Sugar
  3. 2 teaspoons - Baking Powder
  4. 1 teaspoons - salt
  5. 2 teaspoons - Ground Cinnamon
  6. 3 cups - Finely Shredded Carrot
  7. 1 cups - Cooking Oil
  8. 4 - Eggs
  9. 1/2 cups - raisins
  10. 8 ounces - Cream Cheese
  11. 1/2 cups - Softened Margarine or Butter
  12. 1 teaspoons - Vanilla
  13. 5 cups - Sifted Powdered Sugar


In a bowl combine flour, sugar, baking powder, salt, and cinnamon. Add carrot, oil, and eggs. Beat with an electric mixer until combined. Stir in raisins.

Pour into 2 greased and floured 9-inch round baking pans. Bake in a 350 degree F oven for 30-35 minutes or until a toothpick inserted near the centers comes out clean.

Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks. Makes 12-15 servings.

In a bowl beat together cream cheese, margarine or butter, and vanilla until light and fluffy. Gradually add 2 cups of powdered sugar, beating well.

Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency. Frosts tops and sides of cake.

Cover cake. Store in refrigerator.


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