Carrot Cake


Preheat oven to 350º.
2 cups all-purpose flour (sifted), or whole wheat flour, or a combination
2 cups sugar
2 tsp. cinnamon
2 tsp. baking power
1 tsp. salt
1 ½ tsp. baking soda
1 ½ cups vegetable oil
4 eggs (powdered is fine)
3 cups grated carrots (approximately 2 large carrots)
1 ½ to 2 cups pecans (chopped)
12 oz.  (1 1/2 cups) crushed pineapple (drained)–optional


Sift together all dry ingredients.

Add oil and eggs. Mix well.

Stir in  carrots, pineapple and nuts.

Pour ingredients into a 9 x 13 pan or 2 round 8 inch cake pans. Bake for 60 minutes (check at 50 minutes.)


When cool, frost with the following cream cheese icing:


Cream Cheese icing


Cream together the following:


For a cake baked in a 9 x 13 inch pan:


1/4 cup butter, softened
3 oz cream cheese, softened
1 Tbsp milk
1 tsp vanilla
2 cups powdered sugar


For a layer cake baked in two 8 inch cake pans:


3/4 cup butter, softened

9 oz cream cheese, softened

3 Tbsp milk

3 tsp vanilla

6 cups powdered sugar




In the summer I use a combination of zucchini and carrots, or just zucchini. I have also made it into muffins, without the frosting. If you don’t have the ingredients for the frosting, it is

delicious without any.


This is an excellent recipe to make with whole wheat, substituting part or all of the flour with whole wheat flour.


I purchase my vegetable oil in the 1 gallon containers at Walmart. I purchase the pecans at Sam’s Club, and carrots at Winco (in a 10-pound bag).


Carrot Flower 500