Desserts, Recipes

Carrot Cake


Carrot Cake

Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert, Side Dish, Snack
Cuisine American
Servings 15 slices


  • 4 large eggs
  • 2 C white sugar
  • 1 C oil
  • 2 C Grandpa's Kitchen Flour Blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 C grated carrots


  • 2 C powdered sugar
  • 1 stick butter, softened
  • 2 Pkg cream cheese, softened
  • C chopped walnuts, toasted 


  • Whisk eggs and sugar on high speed until thick and fluffy.
  • With mixer on medium speed, add oil in a steady stream. Sift together baking soda, baking powder, salt, and flour. 
  • Add flour mixture to egg mixture in fourths, scraping down the bowl as needed. Once flour is fully incorporated, use a spatula to fold in the carrots until evenly combined. 
  • Bake at 350 degrees for 30 to 35 min or until toothpick comes out clean. 


  • On medium speed cream together the butter and powdered sugar, scraping the bowl as needed (2 to 3 min). With the mixer on medium speed, add cream cheese, one chunk at a time. 
  • After all the cream cheese is in, set the mixer to high speed and beat the frosting until smooth, fluffy, and no lumps remain (5 min), scraping down the bowl a couple of times to make sure you don’t have stray cream cheese stuck to the bowl.

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