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Mom’s Carrot Cake


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  • 1 c. sugar
  • 1 c. brown sugar, packed
  • 1 c. vegetable oil
  • 1 tsp. vanilla
  • 4 eggs
  • 2 c. flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 2 c. carrots, finely shredded
  • 1 c. walnuts, chopped
  • Cream cheese frosting



Step 1

Heat oven to 350º. Grease and flour 9 x 13 inch rectangular pan. Beat sugars, oil, vanilla, and eggs in large bowl with spoon. Stir in flour, baking soda, baking powder, salt, cinnamon, and allspice. Mix in carrots and walnuts. Pour into pan. Bake until light brown and top springs back when touched lightly in the center, 50 to 55 minutes; cool. Frost with cream cheese frosting. Store in refrigerator.

Cream Cheese Frosting:

1 pkg. (3 oz.) cream cheese
About 1 TBSP mmilk
1 tsp. vanilla
Dash of salt
2 ½ c. powdered sugar

Mix cream cheese, milk, vanilla, and salt. Gradually beat in powdered sugar until smooth and of spreading consistency.

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