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Carrot Cake

I LOVE Carrot Cake!!  I think it is one of my all time favorite cakes.  While I was growing up my Beloved Aunt Ree Ree would always bake our favorite cake on our birthday.  That and a dollar or two in a card were treasured.  We were able to eat the first slice and shared the rest with pleasure.  Lately, I have been wanting one and just haven’t been able to make one.  Each time I go to the fridge, I find the mini horses have eaten all the carrots.  I blame my hubby for that but no worries..the minis love carrots, too.

I watched The Pioneer Woman this morning and was inspired to make Sloppy Joe Hoagies and a Carrot Cake.  I wanted to make the Chocolate Dipped Granola Bars but didn’t have time.  Perhaps in a day or two when the cake is gone.  The cake is an easy recipe to make.  It’s one I have made for many, many, many, many years, yes, that long.  I usually make a little icing.  My boys and I eat it as is.  Hubby likes the icing so we let him eat it all if he wants.

Carrot Cake
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Carrot Cake

  • 2 cups all purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 4 eggs, room temperature
  • 3 cups carrots, grated. I used 7 carrots.  Depending on size.
  • 1/2 cup chopped nuts, I used walnuts…it’s what I had

Icing for Whole Cake

  • 8 oz neufchatel cheese, room temperature
  • 1 stick margarine or butter, room temperature
  • 3 1/2 to 4 cups confectioners sugar
  • 2 teaspoons vanilla extract
  • nuts, chopped

For those that don’t want a lot of icing

  • 3 oz neufchatel cheese, or fat free cream cheese
  • 3 Tablespoon margarine or butter, room temperature
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • nuts, chopped

Directions For Cake

  • Preheat oven to 350 degrees F.  Spray and flour bundt pan. 
  • Get eggs, neufchatel cheese and butter or margarine, out of fridge.
  • Grate carrots and put aside.
  • In a bowl sift flour, baking soda, salt and cinnamon together.  
  • In another bowl beat sugar and eggs together until lemony color.
  • Add oil and beat until incorporated.
  • Beat in flour mixture.
  • Fold in carrots and nuts.
  • Pour into greased and floured bundt pan.
  • Cook in preheated oven for 50-60 minutes turning pan around after 30 minutes.
  • Check at earliest time.  It is done when toothpick inserted comes out clean.
  • Let sit for 5 minutes and turn out on cooling rack.

Directions For Icing

  • Cream neufchatel cheese and margarine until smooth.
  • Beat in sugar and vanilla until incorporated.  
  • Ice cake, if desired, when cool.  Sprinkle with nuts.