Carrot Cake With Cream Cheese Frosting

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

This is from the 1980 edition of The Philadelphia Orchestra Cookbook. First time I made this was for someones birthday at work. Everyone loved and raved about it. Hope you do too!

Ingredients Nutrition


  1. Preheat oven to 350F/180°C.
  2. Grease and flour a 9" X 13" glass baking dish. Set aside.
  3. In large bowl, combine sugar, flour, cinnamon, baking soda, salt and nutmeg and mix thoroughly.
  4. In another bowl, beat eggs, add oil and carrots and add to dry ingredients and blend.
  5. Pour batter evenly into baking dish and bake for 1 hour. Allow cake to cool completely before icing.
  6. TO MAKE FROSTING: Cream together the cream cheese and butter. Add powdered sugar and vanilla and combine thoroughly. Add nuts, if using.
  7. Can be stored in cool place for up to five days, if it lasts that long!
Most Helpful

I had never made a carrot cake before. I tried this recipe and my family really love this cake. Thanks for for such a great recipe

donair April 06, 2010

Thi is a wonderful cake.I have to admit I have been making this same recipe for about 30 years.This time I grated my carrots in the food processor found they were a bit large. I added the rest of the cake ingredients to the carrots;pulsed a few times until it was pretty smooth and poured in my pan.Wow, a lot less trouble than the regular way.I added 1 cup of chopped pecans and lined my pan with parchment paper. It was a hit;I hadn't made a carrot cake in a long time; thanks for posting. It's the best carrot cake ever!!!! Rita

Sage August 30, 2007

Very easy carrot cake to make. It even stayed moist after 5 days! THe icing is very rich, so maybe add a little cream

Chef Margot November 03, 2006