The Classic Carrot Cake!


2 1/2 cups all-purpose flour

1 1/3 cups vegetable oil

2 cups  granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 teaspoon cinnamon

2 teaspoon baking soda

1 pound grated carrots

1 cup chopped walnuts


2- 8-ounce package cream cheese

1 teaspoon vanilla extract

1 pound confectioner’s sugar


  1. Preheat the oven to 350 degrees
  2. Beat together the sugar, oil and eggs until light and fluffy. Add in the vanilla extract. In another bowl, add the sifted flour,  baking soda and cinnamon.
  3. Add the dry ingredients to the wet ingredients. Toss the walnuts in a tablespoon of flour.  Fold in grated carrots. Add to the batter and mix well.
  4. Divide the batter equally into two cake tins. Bake for 55-60 minutes or until the toothpick comes out clean. Allow the cakes to cool completely in the tins on a wired rack.
  5. For the frosting, combine the cream cheese and vanilla extract until light and fluffy. Add in the confectioner sugar and mix until smooth.
  6. Place the first layer, on a cake plate and spread the top with frosting. Place the second layer on top of first. Spread the remaining frosting onto the top ad sides of the cake.
  7. Garnish with remaining walnuts.



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