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

Easy Frosted Carrot Cake Recipe

Publisher Photo
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

Ingredients

  • 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
  • FROSTING:
  • 2 tablespoons butter, softened
  • 2 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 to 4 teaspoons milk
  • 2 tablespoons chopped walnuts, optional

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Easy Frosted Carrot Cake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
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!!!"

MY REVIEW
Reviewed Jan. 12, 2012

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

MY REVIEW
Reviewed Nov. 2, 2011

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

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