a, Recipes, Student Life

Carrot Cake Recipe



4 eggs

1 ¼ cups vegetable oil

2 cups white sugar

2 tsp. vanilla extract

2 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

½ tsp. salt

2 tsp. cinnamon

3 cups grated carrots

1 cup pecans, chopped (optional)



½ cup butter, softened

8 oz. cream cheese, softened

4 cups confectioners’ sugar

1 tsp. vanilla extract




Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch pan. In a large bowl, mix together eggs, vegetable oil, white sugar, and vanilla extract. Stir in flour, baking soda, baking powder, salt, and cinnamon. Add grated carrots, and pecans. Pour mixture into pan, and bake for 40 to 50 minutes. Check if done by inserting a toothpick into the middle of the cake and seeing if it comes out clean. Let cake cool in the pan for ten minutes, then remove and leave to cool entirely on wire rack.



Stir together butter, cream cheese, confectioner’s sugar and vanilla extract. Beat mixture until smooth. Wait until cake is completely cool before icing. Garnish cake with pecans or cinnamon as desired.


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