Carrot Cake With Cream Cheese Icing

manella 105

"This is just a very good and simple to make carrot cake."


90 m. 8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325.
  2. Put all except the eggs and carrots in a large bowl.Mix together with a wooden spoon,once mixed add the eggs,one at a time,then add the carrots and mix till it comes together.
  3. Pour the batter into a greased bunt pan,and bake for 1 hour and 10 minutes. Let the cake cool for about 10-15 min. before taking it out of the pan.
  4. Frosting.
  5. Cream the butter and cream cheese together,add vanilla,then add the icing sugar a little at a time and beat until fluffy.
  6. When the cake is cold ice it with the frosting.
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This is THE best Carrot Cake I've ever made and tasted. It's not all heavy and greasy. I made it as the author wrote it and added a total of 3 cups chopped walnuts; two in the cake and one for t...

A great cake! I made six cupcakes (1/2 cup size, baked)) and six mini Bundt-style cakes (one cup size, baked). The cupcakes baked for 22 minutes in a dark non-stick pan; the cast-iron mini-Bun...

This is a wonderful Carrot Cake !! Followed the directions exactly, came out very moist... exactly what I was looking for. Baked this in a 9X13 pan for about 45 minutes. Wouldn't change a t...

This was so very good. Other than subbing Becel for the oil I made this exactly as written. Great recipe Manella, this will be my go to recipe for carrot cake from now on. Thanks a bunch.

For those that like carrot cake. Very easy and simple to make. Give it a try.