Carrot Cake!

By Hope Bidegainberry on March 20, 2018

It’s almost Easter! Carrot cake is the perfect dessert for a Sunday Easter dinner! Share this delicious recipe with your family and friends!



  • 2 cups of granulated sugar
  • 1 1/2 cup of vegetable oil
  • 4 fresh whole eggs
  • 2 cups of pastry flour
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 2 teaspoons of ground cinnamon
  • 3 cups of raw finely ground carrots
  • 4 ounces of finely chopped walnuts


  • 1 1/2 pounds of powdered sugar
  • 12 ounces of room temperature cream cheese
  • 1 tablespoon of vanilla extract
  • 2 ounces of room temperature margarine



  1. Preheat the oven to 300 degrees F.
  2. In a mixing bowl, sift together salt, flour, cinnamon, and baking soda.
  3. Fold dry ingredients into wet mixture and blend well.
  4. Fold in carrots and chopped nuts until well blended.
  5. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been greased.
  6. There will be approximately 1 pound 5 ounces of batter per pan.
  7. Place in oven and bake for 50 to 60 minutes.
  8. Cool for 1 hour.
  9. Store layers in pans in closed cupboard.
  10. Layers must be a minimum of 1 day old.
  11. To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface.
  12. Center a 9-inch cake circle on top of revolving cake stand.
  13. Remove paper from bottom of layer cake.


  1. In a large mixer, place powdered sugar, vanilla, cream cheese, and margarine.
  2. Beat at second speed until thoroughly blended.
  3. Hold refrigerated and use as needed.


  1. Place first layer, bottom side down, at center of cake stand.
  2. With a spatula, spread approximately 3 1/2 ounces of frosting on the layer.
  3. Center second layer on top of first layer with topside down.
  4. Again, spread approximately 3 1/2 ounces of frosting on the layer.
  5. Center the third layer on top of the second with topside down.
  6. Using both hands, press firmly, but gently, all layers together to get one firm cake.
  7. With spatula, spread remainder of frosting to cover top and sides of cake.
  8. Refrigerate until needed.


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