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Carrot Cake


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  • 1 1/4 cups corn oil
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 1 teaspoon salt
  • 2 cups flour
  • 4 eggs
  • 2 teaspoons cinnamon
  • 4 cups grated carrots (about 1-pound bag)
  • 1 teaspoon secret ingredient
  • 1 cup chopped pecans
  • 2 teaspoons baking powder
  • 1 cup raisins (optional)



Step 1

Preheat the oven to 350º.
Grease and flour 10” tube or bunt pan.
In a large bowl, beat together oil and sugar.
Combine, in separate bowl, flour, cinnamon, baking powder, baking soda, and salt.
Combine half of the dry ingredients with the oil and sugar mixture and blend.
Alternately add eggs (one at a time) and remaining dry ingredients, combine well.
Add carrots, raisins, and pecans and combine.
Pour into prepared pan and bake for 70 minutes.
Cool before removing from pan.
Cool completely before frosting.

Frosting Ingredients:
8 ounces soft Unsalted butter
8 ounces soft cream cheese
1 1 pound box of powdered sugar
1 teaspoon vanilla extract

Frosting Directions:
Cream butter well.
Add cream cheese and beat until blended
Add vanilla and blend well.
Add sugar and beat to combine.
If too soft to spread, chill a bit.
Refrigerate if not using immediately, but bring to spreadable temperature before using.

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