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Carrot Cake

From Lynne Wilson

Preheat the oven to 350°F. Grease and flour an 8x11 inch baking pan.


1⅔ cups flour
1½ tsp. baking soda
1½ tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
½ tsp. nutmeg or mace
2½ cups peeled, grated carrots
½ cup chopped nuts
3 oz. cream cheese, softened
1 Tbsp. butter softened
2 cups confectioners sugar
Dash salt
1-2 Tbsp. hot milk
½ tsp. vanilla


Beat 3 eggs until thick and light in color 1-2 minutes. Gradually beat 1 cup sugar into eggs and add 1 cup oil. When well mixed, sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg or mace. Stir into egg mixture. Add carrots and chopped nuts, and pour into the prepared pan. Bake for 40 to 45 minutes.

For the Frosting:
Combine cream cheese, butter, confectioners sugar, salt, hot milk and vanilla. Beat until
the mixture reaches the desired spreading consistency.

Frost the cake and then top with chopped nuts or finely grated raw carrot.