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Basic Carrot Cake Recipe

Carrot cake is one of those desserts that I don’t necessarily crave very often, but when I do eat it, I absolutely fall in love with every single bite.

The spice and texture of it is so delicious, satisfying both the savory and sweet cravings. Next time you have a shower to bake for, think of this classic dessert recipe. Ladies will go NUTS!

Basic Carrot Cake

  • 3 cups grated carrot (like cheese)
  • 4 eggs
  • 2 cups granulated sugar
  • 1 1/2 cup oil
  • 2 cups all-purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 2 teaspoon vanilla
  • 1 cup chopped nuts (optional)

Preheat oven to 350. Grease Bundt pan generously. Blend eggs and sugar. Mix in oil. Sift together dry ingredients and add slowly. Fold in grated carrots, vanilla and nuts. Bake at 350 for about 35 minutes or until toothpick comes clean.

Cream Cheese Frosting

  • about 2 ounces cream cheese
  • 1/2 pound confectioners’ sugar
  • milk (about 2 tablespoons to start)

Beat cream cheese until smooth. Add a little sugar, then start with about 1 TB milk and mix. Add more sugar and milk as needed for desired consistency. I like mine on the thicker side, but if you like yours thin, just add more milk! Enjoy!

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