Carrot Cake


Every Sunday I eat dinner with my mom’s side of the family. My aunt asked me to make a carrot cake and I made this cake for last Saturday. I love making carrot cake because it’s so easy and always turns out delicious. Same with the cream cheese frosting, you can’t mess it up. I used a recipe from the Joy of Baking which I borrowed from the library. I’ve used this recipe before, once at my friend’s Nima’s house and had excellent results.

Carrot Cake from Joy of Baking

Preheat the oven to 350 F. Grease and flour two 9 x 2 inch round cake pans, two-inch square pans, or one 13 x 9 pan or line the bottom(s) with wax or parchment paper.
Whisk together thoroughly in a large bowl:
1 1/3 cup AP flour
1 cup sugar
1 1/2 tsp bakin soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp grated or ground nutmeg
1/2 tsp ground all spice
1/2 tsp salt
Whisk together well in a small bowl, then using a rubber spatula stir into the flour mixture until just combined:
2/3 cup vegetable oil
3 large eggs

Stir in:
1 1/2 cup shredded carrots
1 cup chopped walnuts
Scrape the batter into the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30 to 35 minutes in a 13 x 9 inch pan. Let the cake cool on a rack.

Cream Cheese Frosting

1-3/4 cups confectioners’ sugar
1/2 (8 ounce) package cream cheese room temperature
1/4 cup butter, softened
1/2 teaspoon vanilla extract

In a medium bowl, combine confectioners’ sugar, cream cheese, butter or margarine and vanilla. Beat until smooth. Spread on cooled cake.

Dry ingredients.


Ready to bake.


First layer.

Second later.

All frosted.

Grade: A+
Honestly you can’t go wrong with a carrot cake, it’s full proof. Everyone loved it!

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