Carrot Cake When you want a carrot cake recipe with no frills (no walnuts, no raisins, no pineapple), this is the one you're looking for. The classic recipe for carrot cake has just the staples--flour, sugar, eggs, carrots, and of course cream cheese frosting! Sample a bite or two of the carrot cake frosting, but save enough to actually frost the cake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 13, 2022 Print Share Share Tweet Pin Email Photo: Waterbury Publications Prep Time: 20 mins Bake Time: 30 mins Cool Time: 60 mins Total Time: 20 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 2 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 cup finely shredded carrots 1 cup cooking oil 4 eggs 1 Cream Cheese Frosting (see recipe below) Cream Cheese Frosting 2 3 ounce package cream cheese, softened ½ cup butter or margarine, softened 2 teaspoon vanilla 4 ½ cup sifted powdered sugar Directions Grease and lightly flour two 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat with an electric mixer till combined. Pour batter into the prepared pan(s). Bake in a 350 degree F oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9-inch pan or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with Cream Cheese Frosting. Cover and store in refrigerator. Makes 12 to 16 servings. Cream Cheese Frosting Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach spreading consistency. To Store Your Homemade Carrot Cake After frosting, you can store the carrot cake in the refrigerator up to 3 days. Print Nutrition Facts (per serving) 650 Calories 33g Fat 89g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 650 % Daily Value * Total Fat 33g 42% Saturated Fat 11g 55% Cholesterol 107mg 36% Sodium 287mg 12% Total Carbohydrate 89g 32% Protein 5g Vitamin C 2.4mg 12% Calcium 50.5mg 4% Iron 1.8mg 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.