Delicious Carrot Cake

By Natasha Muller
This recipe came from Better Homes and Gardens New Cookbook 

Prep: 30 minutes  Bake: 30 minutes  Oven: 350°F  Cool: 2 hours  Makes: 12 Servings


  • 4 beaten eggs
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 3 cups finely shredded carrots
  • ¾ cup cooking oil
  • 1 recipe Cream Cheese Frosting (See Recipe Below)

Optional Ingredients:
½ cup of pecans/raisins/cranberries


  1. Allow eggs to stand at room temperature for 30 minutes.  Meanwhile, grease and flour two 9 x 1½-inch round cake pans; then set pans aside. In a large bowl, begin to stir together the flour, sugar, baking powder, cinnamon and baking soda for this recipe.
  1. In a medium bowl, combine eggs, carrots, and oil. Add the egg mixture to flour mixture; stir until combined.After mixing, pour the batter into the prepared pans.
  1. Bake the mixture in a 350°F oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove the cake from the pans.  Cool thoroughly on racks.
  1. Frost tops and sides with Cream Cheese Frosting. If desired, sprinkle optional ingredients over frosting. Store cake in the refrigerator for up to 3 days.

Cream Cheese Frosting:

Start to Finish: 20 minutes Makes: about 4 cups


  • 1 8-ounce package cream cheese, softened
  • ½ cup butter or margarine, softened
  • 2 teaspoons vanilla
  • 5¾ to 6¼ cups sifted powdered sugar


  1. Beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy.  Gradually add 2 cups of the powdered sugar, beating well.  Gradually beat in additional powdered sugar to reach spreading consistency. The recipe frosts tops and sides of two 8- or 9- inch layers. Cover and store frosted cake in the refrigerator.

For the full recipe including nutrition facts and other recipes by Better Homes and Gardens click here.