Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This is my FAVORITE Carrot Cake recipe. It is so versatile... the same recipe can be used to make a sheet cake, a 2-layer cake or 24 cupcakes. The frosting pipes perfectly, so is ideal if a decorated cake is needed. The recipe can be easily halved to make a smaller cake. And it is an extremely moist cake.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 9-inch cake pans (recommend lining with parchment paper); OR one 9x13; OR line 24 muffin tins with cupcake liners.
  3. Mix dry ingredients together.
  4. Add oil, blend well.
  5. Add eggs one at a time.
  6. Blend after each.
  7. Add carrots and blend.
  8. Pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes).
  9. Remove from oven, cool and frost.
  10. To prepare the icing: Soften Margarine and cream cheese.
  11. Mix well.
  12. Add sugar and vanilla.

Reviews

(4)
Most Helpful

This recipe is amazing! I made it for my husbands birthday and it was the biggest hit ever. Thank you SO much for sharing this recipe! I will be making this cake for any occasion I can! :)

AshlieP July 29, 2010

This review is just for the icing! What a wonderful cream cheese icing. You are right, it does pipe well, however, I think that next time I will make it a tad bit thicker, just for personal preference. It spreads wonderfully onto carrot cake! I did use butter instead of margarine, just for personal preference. Thanks for the great recipe!

Shels May 15, 2006

This cake was very good and easy to make.

NoraMarie May 10, 2004

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