Carrot Cake

This is a moist cake with a cinnamon flavor that contrasts nicely with the cream cheese frosting. Bake cake a day ahead or early in the day to allow time to cool before frosting.
This is the recipe that was handed down from Aunt Maggie.
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Course: Desserts - Cakes
Servings: 12 servings
Author: Catherine Christiano



  • 1 1/2 cups canola oil
  • 4 large eggs
  • 1 3/4 cups sugar
  • 3 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 2 cups flour
  • 1 teaspoon salt
  • 3 cups peeled, grated carrots approximately 1 lb.


  • 8 ounces cream cheese
  • 1/4 cup salted butter
  • 1 teaspoon vanilla
  • 2 cups confectioner's sugar


CAKE - 40 min prep - 60 min baking time - plus time to cool

  • Place rack in center of oven and preheat to 350°F. Grease and flour a tube pan.
  • Add oil, eggs, and sugar to large bowl of stand mixer; mix until uniformly combined.
  • In small bowl, sift together cinnamon, baking soda, flour, and salt. Add to large bowl and stir to combine. Add grated carrots; beat until uniformly mixed. Pour batter into prepared pan. Bake for 55 - 60 minutes, until a toothpick inserted comes out clean.
  • When done, allow to cool 5 minutes before turning cake onto cooling rack. Allow to cool completely before frosting.

FROSTING - 15 min prep - 15 min to frost cake

  • In large bowl of stand mixer, beat together cream cheese, butter and vanilla. Add only enough sugar until frosting is a good spreading consistency.
    Carrot Cake


Using reduced fat cream cheese yields a frosting that has less viscosity, but is still fine.
Carrot Cake