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Carrot cake with frosting

Carrot cake is without a doubt my favorite dessert and it is one of the easiest to make. I could not say that it is healthy because unfortunately it contains sugar and oil, but the flavor is so rich that they have to hide the cake from me to stop eating it.


  • 3 cups grated carrots (5 medium)

  • 2 cups flour

  • 3 eggs

  • 1 cup vegetable oil

  • 1 1/2 cups granulated sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon of baking soda

  • 1 teaspoon of baking powder

  • 1 cup walnuts, chopped

  • 1 teaspoon vanilla

  • 1/2 teaspoon salt

1. Preheat the oven to 350 ° F. Grease bottom and sides of 13x9-inch baking pan with butter or cooking spray; lightly flour it.

2. In large bowl, beat granulated sugar, oil, and eggs with electric mixer on low speed, about 30 seconds or until combined.

3. Add the flour, cinnamon, baking soda, baking powder, 1 teaspoon of vanilla, and salt; beat on low speed for 1 minute. Add the carrots and walnuts. Pour the mixture into your mold.

4. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Chill completely for approximately 1 hour.

And ready! Your carrot cake is ready. Now for the frosting...


  • 1 pkg. (8 oz.) Cream cheese, softened to room temperature

  • 1/4 cup butter or margarine, softened to room temperature

  • 2 to 3 teaspoons of milk

  • 1 teaspoon vanilla

  • 4 cups caster sugar

1. In a medium bowl or bowl, beat the cream cheese, butter, milk, and 1 teaspoon vanilla, using the electric mixer on low speed, until smooth.

2. Gradually add powdered sugar, 1 cup at a time, beating on low speed until smooth and spreadable.

3. Put the frosting on the cake. Store covered in the refrigerator.

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