An Old Fashion Carrot Cake with Cream Cheese Icing


An Old Fashion Carrot Cake with Cream Cheese Icing
This is a Rich and Moist Carrot Cake well worth the calories
Recipe type: Dessert
  • For the cake:
  • 1½ cup cooking oil
  • 2 cup white sugar
  • 3 eggs
  • 1½ tsp. baking soda
  • 3 cup flour
  • 1½ tsp. cinnamon
  • 1½ tsp. salt
  • 2 tsp. vanilla
  • 2 cups grated or shredded raw carrot firmly packed (4 to 5 big carrots)
  • 1 cup crushed pineapple including juice
  • 1½ cup coarsely chopped walnuts or pecans
  • For the icing:
  • 1 8 oz package of cream cheese
  • ½ cup margarine
  • 1 tsp. vanilla
  • 1 cup sifted icing sugar
  1. For Cake: In a bowl measure oil sugar & eggs & beat 5 minutes at high speed. Add carrot & pineapple and blend for 1 more minute. Sift flour, baking soda, cinnamon & salt. Add ½ of the dry ingredients to mixture and mix well about 1 minute. Mix in balance of dry ingredients and blend well. Stir in nuts .
  2. Bake in greased & floured tube pan or Bundt pan. Line bottom of pan with waxed paper. Bake 1 hour 35o degrees F. then reduce the heat to 300 degrees F. for 30 minutes or until done.
  3. Put cookie sheet under cake pan for time it cooks at 300 degrees. Cool for 10 to 15 minutes and remove cake from pan. Frost with cream cheese frosting
  4. For frosting: Beat all ingredients until well blended and velvety. Spread on Carrot cake.



  1. I am trying your carrot cake for a party at work. The only thing is I am going to put a cheesecake layer in the middle. 🙂 I will let you know how it turns out. I know it looks delishes!

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