• Cooking Time: 30-40 minutes
  • Servings: 12-15
  • Preparation Time: 20 minutes


This is the carrot cake recipe my mother always used. My dad loved carrot cake. It might have been Grandma Hazel's cake recipe. One time I was making it for a girls day party in Tokyo. I had trouble reading the difference between sugar and salt in Japanese. You guessed, I put in 1 1/2 c. salt instead of sugar. I had to start all over, including going to the grocery store and buying more carrots and grating them again. After that, I always tasted my sugar and salt before using.


  • Cake:
  • 2 c. flour
  • 1 1/2 c. sugar
  • 2 t. soda
  • 4 eggs
  • 1 1/2 c. oil or apple sauce
  • 3 c. grated raw carrots
  • 2 t. cinnamon
  • 1/2 t. salt
  • 1 t. ground cloves
  • Frosting:
  • 1/2 of 8 oz cream cheese, room temperature
  • 1/2 c. butter, room temperature
  • 1/2 t. vanilla
  • 1/2 box powdered sugar or until right consistency (maybe 2 1/2 c.)


  • Mix egges, oil/apple sauce and sugar. Then add the flour, soda, cinnamon and salt. Mix well and then add carrots. Put in a 9x13" pan at 350 F. Bake for 30-40 minutes. Beat well the frosting ingredients and spread on cake when cool.

Categories: Cake 

Author Credit: Lois Segerstrom

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