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Easy Frosted Carrot Cake

 Easy Frosted Carrot Cake
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
6-8 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 1 cup King Arthur Unbleached 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 vanilla extract
  • 2 to 4 teaspoons milk
  • 2 tablespoons chopped walnuts, optional

Directions

  • 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.
  • 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.
  • For frosting, in a small bowl, cream butter and cream cheese until

2 of 2

Easy Frosted Carrot Cake (continued)

Directions (continued)

  • 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.
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.