Cooking Wright

Carrot Cake


3 sticks of softened butter
2 cups sugar
2 cups flour
2 tsp soda
2 tsp cinnamon
1 tsp salt
4 eggs
1 tsp vanilla
3 cups grated carrot
1 cup toasted pecans


350 degree oven. Butter and flour 3 round pans.

In a large bowl cream butter add sugar.

In a separate bowl sift dry ingredients together. Add dry ingredients to butter, alternating with eggs beating well after the addition of each. Add the vanilla and mix. Add the carrots and mix on medium speed for 2 minutes. Fold in nuts. Divide evenly into cake pans. Bake for 25 minutes or until cake tests done. Let cool 10 minutes in the pan the. Invert onto a cooling rack to cool completely.


In a large bowl combine 8 oz cream cheese and one stick of butter (both softened). Whip til fluffy. Slowly add 16 oz box of powdered sugar or until it's your desired consistency and sweetness! Add 1 tsp vanilla.

Layer it and frost it! If you love nuts you can add them to the frosting too. I have also added toasted coconut to the top!

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