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Carrot Cake

This recipe is from an IC safe cookbook.


4 eggs

1 1/4 cups white sugar

2 cup white sugar

2 tsp vanilla extract

2 cup all-purpose flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon (if can tolerate)

3 cups grated carrots

1 cup chopped nuts of your choice (can be omitted)


Preheat oven to 350F. Grease and flour a 9" x 13" inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 tsp vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in nuts. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


1/2 cup butter, softened

8 oz cream cheese, softened

4 cups confectioners sugar

1 tsp vanilla extract

In a medium bowl, combine butter, cream cheese, confectioners sugar and 1 tsp vanilla. Beat until the mixture is smooth and creamy. Can add nuts to frosting if desired. Frost the cooled cake.

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