Carrot cake is one of my family’s favorite desserts. My brother and I had a competition going for a while, but I’ve deferred to him for the annual Thanksgiving carrot cake. But, that doesn’t keep me from making it for family celebrations at other times. My recipe is a combination of 2 recipes  from Lovin’ Spoonful which is a cookbook  from the  Catholic Women’s Association, St. Michaels’s Catholic Church. Auburn, AL  that was published in 1975.

Carrot Cake

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 1 three layer cake


  • 4 eggs
  • 1 1/2 c. vegetable oil
  • 2 c. sugar
  • 2 c. flour
  • 2 tsp. baking powder
  • 3 tsp. cinnamon
  • 2 tsp. soda
  • 1 tsp. salt
  • 3 c. raw carrots, grated
  • 4 Tbsp. hot water


  1. Blend sugar and oil. Add eggs. Beat well. Add hot water.
  2. Sift dry ingredients. Add to sugar-egg mixture. Beat well.
  3. Stir in grated carrots.
  4. Pour into 3 (9-inch) greased and floured cake pans. Bake at 350˚F for 25 to 35 minutes.
  5. Cool cakes and stack with frosting.
Cream Cheese Icing

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: enough for a 2 layer cake


  • 1 (8 oz.) pkg. cream cheese
  • 1/4 c. margarine
  • 1 (1 lb.) box confectioners sugar
  • 2 tsp. vanilla
  • 1 c. chopped nuts (pecans)


  1. Work cheese until soft. Add softened margarine. Beat in sugar gradually. Add flavoring ana nuts. Mix and spread.


If I make a 3 layer carrot cake, I double this recipe. But then I have extras! What to do? Make a second carrot cake recipe and make it into cupcakes or a sheet cake and use the rest of the icing on that.

Or, just be decadent and eat it like fudge.

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