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Carrot Cake

Carrot Cake

If you’ve never had my Carrot Cake then you are in for a real treat.  I rarely share this recipe and have had people beg me over the years to make it for various occasions.  Now you can make my cake in your own home for the holidays or special occasions. I like to double the frosting so I have plenty to work with.  You may want to do the same.


5 Lightly Beaten Eggs (Room Temperature)

2 Cups Sugar

2 Cups Unbleached Flour

2 Teaspoons Baking Powder

1 Teaspoon Ground Cinnamon

1 Teaspoon Kosher Salt

1/2 Teaspoon Baking Soda

3 1/2 Cups Finely Shredded Carrots

3/4 Cup Olive Oil

2 Tablespoons Vanilla Extract

Cream Cheese Frosting

Preheat your oven to 350° F.  Take the eggs out of the refrigerator and let them sit for 30 minutes to bring them to room temperature.  Prepare two 8×1 1/2 inch round cake pans (grease well).  In a large-size bowl stir together the flour, sugar, baking powder, cinnamon, salt and baking soda.  In a separate large-size bowl combine the eggs, carrots, oil and vanilla.  Slowly add the egg mixture to the flour mixture and stir until combined, but make sure not to over mix.  Pour the batter evenly into the two greased cake pans.  Bake for 35 minutes until done.  Remove the cake pans from the oven and let them cool on wire racks for 10 minutes.  Remove the cake from the pans and allow the cake to completely cool on the wire racks.  Assemble and frost the middle, sides and top with cream cheese frosting.  Cover and store the cake in the fridge for up to 3 days.  Serves 12

Cream Cheese Frosting


8 Ounces Softened Cream Cheese

1 Cup Softened Butter

3 Tablespoons Vanilla Extract

7 Cups Powdered Sugar

In a large-size bowl beat the cream cheese, butter and vanilla with a mixer on medium until fluffy.  Slowly beat in the powdered sugar.  Beat for 2 minutes to make sure to get all of the powdered sugar lumps out and the frosting is at spreading consistency.  If you need more powdered sugar feel free to add more.  Makes about 4 cups.

Victoria Glavin Hart