Angie’s Carrot Cake

for the cake:

  • 2 cups plain flour
  • 2 cups sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 2 1/2 cups finely grated carrots

for the icing:

  • 1 block cream cheese
  • 1 stick butter
  • 1 box 10-X confectioners sugar
  • 1 tsp. clear vanilla

  1. Sift dry ingredients together in small bowl.
  2. In mixing bowl, combine oil and eggs.
  3. Gradually add dry ingredients to this. Mixture will be fairly thick.
  4. Add the carrots.
  5. Line bottom of two baking pans with parchment or wax paper to prevent crusty edges.
  6. Bake at 375 for approx. 40 minutes or until toothpick inserted into layer comes out clean.
  7. Cool in pans for 10 minutes after removing from oven, then cool completely on wire racks.
  8. Cream butter and cream cheese. Add vanilla. Gradually add sugar, beating until smooth. Spread on cooled cake.

recipe: Angie King // photo:


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