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Carrot Cake


For Cake:

1 Cup Flour

¼ tsp Salt

1 tsp Baking Soda

1 tsp Cinnamon

1 Cup Sugar – Granulated

¾ Cup Vegetable Oil

2 ½ Cups Shredded Carrots

2 Eggs

For Frosting:

4 oz Cream Cheese

¼ Cup (1/2 Stick) Butter

1 Cup Confectionary Sugar

Optional Topping:

¼ tsp Cinamon

¼ tsp Nutmeg

1 Tbl Sugar - Granulated





  1. Preheat oven to 325 Degrees.

  2. Wash peel, and shred carrots.

  3. Grease and flour 8 x 8 baking pan.

  4. In a small bowl, combine flour, sugar, salt, baking soda, and cinnamon.

  5. Add Oil and Eggs. Mix thoroughly until combined.

  6. Add Carrots. Mix until completely combined.

  7. Pour batter into prepared pan.

  8. Bake for 40-45 minutes or until toothpick comes out clean.

  9. Let the cake cool to room temperature.

  10. For frosting: in a small bowl, using an electric beater, combine cream cheese and butter. The add in Sugar and beat well.

  11. Frost cake and serve. Optional: sprinkle with cinnamon, nutmeg sugar mixture.

Carrot Cake Ingredients Angle.jpg
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