Homemade Carrot Cake

Pyrex plate with square piece of carrot cake topped with a layer of cream cheese frosting, ready to eat.

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!

Prep Time15

Cook Time1 15

Total Time1 30

Servings: Servings

Author: Carlee

Ingredients

Carrot Cake

2 cups granulated sugar
2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoons salt
2 teaspoons baking soda
1½ cups vegetable oil
4 large eggs
1 teaspoons vanilla extract
1 pound carrots finely grated
1 cup chopped walnuts optional

Cream Cheese Frosting

8 ounces cream cheese softened
3 Tablespoons butter softened
3 cups powdered sugar
1 teaspoon vanilla extract

Makes: 9 x 13inch rectangle

Instructions

Carrot Cake

Grease a 9×13 pan and preheat your oven to 350°F
In a medium bowl, stir together the 2 cups granulated sugar, 2 cups all purpose flour, 2 teaspoons cinnamon, 1 teaspoons salt, and 2 teaspoons baking soda until it is lump free and combined. .
In a large bowl, beat together 4 large eggs, 1 teaspoons vanilla extract and 1½ cups vegetable oil. Add the dry ingredients and mix well.
Stir in 1 pound carrots and 1 cup chopped walnuts if using. Pour batter 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 3 Tablespoons butter and 8 ounces cream cheese
Add 3 cups powdered sugar and 1 teaspoon vanilla extract. Mix well, until smooth and creamy.
Spread frosting over cooled cake.

Notes

Cakes topped with cream cheese frosting should be kept cold. So chill the cake until about 30 minutes before serving. Transfer leftovers to an airtight container or cover with plastic wrap and store in the refrigerator.

Nutrition

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