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Kathy’s Favorite Carrot Cake

A delicious dessert recipe for all ages.

Carrot Cake

This recipe is a sweet treat for any time of day, and you’ll savor every bite, whether it’s in cake or muffin form. The cinnamon and vanilla add an extra touch to this classic dessert.



3 cups carrots, peeled and grated

1½ cups vegetable oil

2 cups sugar

4 eggs

2 cups self-rising flour

2 teaspoons cinnamon

1 teaspoon vanilla


1. Preheat oven to 350°F. Cut wax paper to fit the bottom of 2 round cake pans. Spray pans with cooking spray and put wax paper on the bottom.

2. Prepare carrots; set aside.

3. Combine oil and sugar and mix until smooth. Add eggs one by one, beating well after each. Add flour; mix well. Stir in cinnamon and vanilla. Stir in grated carrots.

4. Pour batter into pans. Bake for 25-30 minutes. Let set in pan 10 minutes before removing to cooling racks.

5. When cool, cover with Cream Cheese Icing.


Cream Cheese Icing

1 8-ounce package cream cheese, softened

1 stick butter, softened

1 pound confectioners’ sugar

1 teaspoon vanilla

½ cup chopped pecans (optional)


1. Combine cream cheese and butter; mix until creamy.

2. Add confectioners’ sugar; mix until smooth.

3. Stir in vanilla and pecans.

4. Spread on cooled cake layers.

Find out why this carrot cake is so special.

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