This is a simple 9×13 carrot cake that is a long time favorite of the family. It is a staple at carry-ins and is perfect for Easter. Of course it has a cream cheese frosting or can be jazzed up with a little maple cream cheese frosting if you’d like!
If moist, delicious, flavorful carrot cake is what you are after, you are in the right place! This great from scratch recipe is easier to make than you might think.
Bake it up into the perfect cake and be sure to make some cream cheese frosting to go on top. Linda uses her classic cream cheese frosting and sometimes I like to give it a maple twist!
I was thinking about how to tell you about my relationship to Linda. I thought I would tell you that my aunt Donna has been dating Linda’s brother, Russell, for probably at least 12 years.
Then I realized, I have been out of high school for almost (GULP!) 17 years…. and I have known Russell since middle school (there was a whole pass me the sugar incident that still gives me nightmares… am I right Sarah?!)
So, lets reverse the numbers and say that they have probably been together for closer to 23 years! That is a long time! Yikes!
So anyway, Linda is practically my aunt Donna’s sister-in-law. She is famous for making this homemade cake and bringing it to the South Side Improvement Association dinners in Belleville.
When I lived in her area, she was always nice enough to invite me over for dinner and when I was lucky she made it for me as well.
My sister Kristie went to college not too far from her. We went to her house for dinner the night before she moved in her freshman year. Linda made her a carrot cake and Kristie requested another for her birthday cake!!
Of course, I think the frosting makes the cake. So, this is no different.
A good carrot cake needs a good cream cheese frosting. Linda included a simple and classic version that would be great on any cake.
I also love this cake with my Maple Cream Cheese Frosting. Yep, it’s as good as it sounds!
Don’t let the thought of making a cake from scratch scare you off. This is a great one that comes together in a bowl with no fancy methods. It is quick and painless, I promise.
In fact until recently I didn’t make many cakes, and when I did it was from a mix. Of course that has changed over the last few years. Now I really enjoy getting out a bowl and spoon and go to work making a cake!
And what isn’t made better with a little cream cheese frosting?!
- 2 cups sugar
- 2 cups flour
- 2 teaspoons cinnamon
- 1 teaspoons salt
- 2 teaspoons baking soda
- 1 1/2 cups vegetable oil
- 4 large eggs
- 1 teaspoons vanilla
- 1 pound carrots, finely grated
- 1 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 ounces cream cheese
- 3 Tablespoons butter
- 1 pound powdered sugar
- 1 teaspoon vanilla
- Grease a 9×13 pan and preheat your oven to 350°F
- Mix all dry ingredients and sift well.
- Beat eggs, vanilla and oil together, add dry ingredients and mix well.
- Stir in carrots and pour into prepared 9×13 pan.
- Bake at 350°F for about 1 hour to an hour and 15 minutes or until browned and springy when touched. Let cool before icing.
Cream Cheese Frosting
- Cream together butter and cream cheese
- Add remaining ingredients and mix well, until smooth and creamy.
- Frost cooled cake.
Amount Per Serving: Calories: 543Total Fat: 29gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 89mgSodium: 516mgCarbohydrates: 93gFiber: 3gSugar: 73gProtein: 7g
All nutritional information is estimated and will depend on the exact ingredients you use.