My Mom's Carrot Cake

By Leslie Stephens
August 18, 2015
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My Mom's Carrot Cake

Author Notes: In true Tracy fashion, this recipe wasn't given with many details—it took some teeth pulling to get a cake pan size out of her—but it's delicious. She once sent the cake to me across the country for a birthday via a very patient ex-boyfriend who carried it on his lap for the entire journey. The cake was a mess, but I ate every bite of it.Leslie Stephens

Makes: 1 cake

For the carrot cake and assembly:

  • 2 cups sugar
  • 1 1/2 cups neutral oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 3 cups shredded carrots
  • 1/2 cup chopped walnuts
  1. Mix all ingredients, and bake in two 9-inch round cake pans at 350° for 45 minutes, or until a toothpick comes out clean.
  2. Cool and frost with cream cheese frosting (recipe below).
  3. Refrigerate.

For the cream cheese frosting:

  • 1/2 stick butter
  • 8 ounces cream cheese
  • 1 box confectioners sugar
  • 2 teaspoons vanilla
  • 1/2 cup chopped walnuts
  1. Using a standing mixer, blend all ingredients together until well combined.

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