Joan's Pennsylvania Dutch Carrot Cake

READY IN: 1hr 15mins
Recipe by HeatherFeather

Adapted from Yankee magazine. Yankee used to feature recipes that had a unique history and I always found such great treasures in that monthly article. According to the article, this recipe was passed on by a neighbor to a lady who was celebrating at a restaurant and had brought the cake along. The chef at the resturant tasted it and begged for the recipe! I haven't tried this yet, but am posting this now in response to a request for special carrot cake recipes.

Top Review by Miraklegirl

I love carrot cake, and I thought this version was excellent. As everyone knows, the best reason to eat carrot cake is for the icing. This icing was killer. Thanks Heather!

Ingredients Nutrition


  1. Combine sugar,flour,cinnamon,salt,and baking soda together in a large mixing bowl.
  2. Add eggs, oil, and carrots and beat with an electric mixer for 2 minutes, scraping down sides to make sure everything get moistened together.
  3. Pour into greased, lightly floured 9x13" metal cake pan.
  4. Bake at 350 F for 55-60 minutes, or until a toothpick tests clean.
  5. Cool completely before frosting.
  6. To prepare icing: beat together all ingredinets for 2 minutes using an electric mixer, then spread generously over cooled cake.

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