Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

This is a sweet, heavy delicious cake that you will never fail on making. I can't keep it in my house for any more than 24 hours... Everyone eats it as soon as it's ready. The kids love this recipe for a school snack too, it's so heavy and filling for a recess snack! You can add pineapple, raisins and/or walnuts if you like... I don't!

Ingredients Nutrition

Directions

  1. Grate 4-5 medium carrots.
  2. Pre-Heat oven to 350.
  3. Grease 9x13 pan (I use an air-bake pan with a lid so I can just refrigerate after cake cools and is icing-ed).
  4. In a large bowl mix sugar, flour, baking soda, salt & cinnamon (stir together).
  5. In a medium bowl mix oil, eggs & carrots. (blend on medium with mixer).
  6. Combined wet & dry ingredients and mix till all ingredients are wet (Blending is not required).
  7. Bake 50 min, check with knife. Cake should be perfect at 50 minute.
  8. Blend cream cheese till smooth.
  9. Add vanilla, blend.
  10. Add icing sugar to preference of thickness. I like the whole 2 cups, sometimes a little bit more.
  11. Refrigerate icing till cake cools (30-40 min) Then spread evenly over cake & enjoy!