Easy Frosted Carrot Cake Recipe
Easy Frosted Carrot Cake Recipe photo by Taste of Home
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Easy Frosted Carrot Cake Recipe

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This simple cake, which is my mother's recipe, stays moist for quite a while. In was always my favorite at harvesttime when I was a child. -Muriel Jones, Hythe, Alberta
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 6-8 servings


  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1-1/2 cups finely grated carrots
  • 2 tablespoons butter, softened
  • 2 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 4 teaspoons milk
  • 2 tablespoons chopped walnuts, optional

Nutritional Facts

1 slice: 427 calories, 22g fat (6g saturated fat), 69mg cholesterol, 311mg sodium, 56g carbohydrate (41g sugars, 1g fiber), 4g protein.


  1. In a large bowl, combine the flour, sugars, baking soda, allspice and salt. Beat in vegetable oil. (Batter will be stiff.) Add eggs, one at a time, beating well after each addition. Stir in carrots.
  2. Pour into a greased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes our clean. Cool on a wire rack.
  3. For frosting, in a small bowl, cream butter and cream cheese until smooth. Gradually beat in confectioners' sugar and vanilla. Add enough milk to achieve spreading consistency. Spread over cake. Sprinkle with chopped walnuts if desired. Store, covered, in the refrigerator. Yield: 6-8 servings.
Originally published as Carrot Cake in Cooking for One or Two Cookbook 2003, p298

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Pamillia User ID: 4457895 140708
Reviewed Mar. 6, 2012

"This is really good & turned out very well.

I used California Virgin olive oil, instead of regular oil. This is easy to make also."

Katielabonte User ID: 4997099 109540
Reviewed Feb. 20, 2012

"Very good cake recipe. I used cinnamon instead of allspice and used about 2 more tablespoons oil. The batter was very thick and I think it needed it. The icing was soooo good. Thanks for sharing!!!"

yeimy User ID: 5263426 89310
Reviewed Jan. 12, 2012

"It's really good and moist, just wath I was craving yummm ;)"

jennyandgump User ID: 6202346 138672
Reviewed Nov. 2, 2011

"This cake is very moist and light. Excellent!"

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