Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting Recipe by Raymond Selzer
Cook Time1 hour 40 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 serving


For The Cake

  • 1 1/2 cups vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 6 egg
  • 1 tbsp vanilla extract
  • 1 1/4 cups flour
  • 1 tbsp cinnamon
  • 2 tsps baking soda
  • 2 tsps salt
  • 1 tsp baking powder
  • 1/2 tsp nutmeg
  • 1 lb carrot finely grated

For The Icing

  • 2 8 oz cream cheese containers plain
  • 1 cup unsalted butter
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 3 - 4 cups sugar powdered
  • 1 - 2 cups flour


  • Preheat oven to 350F
  • Grate 5-6 carrots on the finest side of a grater til you have 1lb.
  • Fully grease 2 9" spring form cake pans
  • In a medium sized mixing bowl combine the oil and sugars. Mix vigorously with a wooden spoon til smooth, then mix in vanilla. Add eggs one a time, fully whisking each one in before adding the next.
  • In a large bowl whisk together the flour, cinnamon, baking soda, baking powder and nutmeg. Pour the wet batter into the flour and fully mix together til completely combined without lumps. Mix in the carrots a handful at a time.
  • Pour the batter equally into the two spring forms. Bake in the oven for 35-45 minutes or until a tooth pick inserted into the center of each cake comes out clean.
  • When the cakes are done, remove them from the pans and place them in the fridge for 20-30 minutes.
  • In a large mixing bowl mix together cream cheese and butter til fully combined.
  • Add in vanilla and salt.
  • Mix in powdered sugar one cup at a time. Add flour as necessary to thicken up.
  • Remove cake from fridge, ice the first one fully, then place the second one on top and ice it too.