Carrot Cake

Cake Recipes | 1 comment

Carrot cake is always a popular standby, moist and tasty. And you can feel good about eating cake, because after all it’s made from carrots! And this one has apple and whole wheat flour too – even better. A food processor simplifies the preparation, making short order of grating the carrots and apples.

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Carrot Cake

Joan Donogh
Classic carrot cake.
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16



  • 1 cup sugar
  • 1 cup cooking oil
  • 4 eggs
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups grated raw carrot
  • 1 1/2 cups grated apple
  • 1 cup golden raisins
  • 1/2 cup chopped walnuts optional

Cream Cheese Icing:

  • 1 package 4 oz. cream cheese, softened
  • 1/4 cup butter
  • 1 cup icing confectioners' sugar
  • 1/2 teaspoon vanilla



  • Preheat oven to 350 degrees F. Blend together sugar, oil and eggs. Beat until slightly thickened.
  • Mix flours, baking soda, salt and cinnamon. Combine with egg mixture. Stir in carrot, apple, raisins and nuts.
  • Pour batter into a greased and floured 9 by 13 inch cake pan. Bake for 35 to 40 minutes. Remove from oven. Cool.

Cream Cheese Icing:

  • Combine cream cheese and butter in mixer bowl. Beat on medium speed until creamy. Add icing sugar and beat until smooth. Stir in vanilla.
  • Frost cake.



1 Comment

  1. Diane Bosveld

    5 stars
    best carrot cake ever. it serves 16, great size for our crowd


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