Carrot Cake With Cream Cheese Frosting

READY IN: 1hr 30mins
Sage
Recipe by CulinaryQueen

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!

Top Review by donair

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

Ingredients Nutrition

Directions

  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!

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