Carrot Cake with Cream Cheese Icing

Prep Time: ? minutes | Total Time: ? | Yield: 1 cake


  • 3/4 pound carrots
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped pecans or walnuts


  1. Trim ends of carrots; discard. Peel carrots. Shred with shredding disk of food processor or hand shredder. Measure 2 1/2 cups; set aside.
  2. Preheat oven to 350 degrees F. Grease and lightly flour sides of 13/9-inch baking pan.
  3. Beat eggs and oil in small bowl. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecan. Pour into prepared pan.
  4. Bake 40 to 45 minutes or until cake tester or wooden pick inserted in center comes out clean. Cool completely on wire rack.



  • 4 cups (16-ounce box) powdered sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup margarine, softened
  • 1 teaspoon vanilla


  1. Sift powdered sugar into large bowl with fine-meshed sieve or sifter.
  2. Beat cream cheese, margarine and vanilla in another large bowl with electric mixer at medium speed until smooth, scraping down side of bowl occasionally.
  3. Gradually add powdered sugar. Beat with electric mixer at low speed until well blended, scraping down side of bowl occasionally.
  4. Spread over cooled cake.



Recipe Origin:  Momocracy blog

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