Carrot Cake

April 7, 2017

This yummy recipe is a springtime treat. Save a piece for the Easter Bunny!


  • 1 ½ cups vegetable oil
  • 1 1/4 cups sugar
  • 4 eggs, beaten
  • 3 cups grated carrots
  • 2 cups unbleached flour
  • ½ tsp. salt
  • 2 tsp. soda
  • 2 tsp. cinnamon
  • 2 tsp. allspice
  • 1 tsp. vanilla


  • ½ cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 tsp. vanilla
  • 1 tsp. lemon zest
  • 2 cups powdered sugar



  1. Preheat oven to 325 degrees. Grease and sugar a 9 x 13-inch pan or line two 12-cup muffins tins with paper liners.
  2. Cream oil and sugar. Add eggs and carrots and mix well. In a separate bowl, sift together dry ingredients and add slowly to carrot mixture, beating well after each addition. Stir in vanilla. Pour into prepared pan and bake for 1 hour for a cake, 30-35 minutes for cupcakes. Cool before frosting.
  3. To make frosting, cream butter, sugar, vanilla and lemon zest until light and fluffy. Gradually sift in powdered sugar with mixer on low. Makes 16-24 servings.

This Carrot Cake Recipe is a Must for Your Recipe Box!

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