Carrot Cake

Level of Difficulty: Medium 


  • 1.5 cups of sugar
  • 1 cup of oil
  • 3 eggs
  • 2 cups of all purpose flour
  • 2 tsp of cinnamon
  • 1 tsp of baking soda
  • 1 tsp of vanilla
  • 1/2 tsp of salt
  • 5 medium shredded carrots
  • 1 cup of walnuts (optional)


Shred the carrots


Combine the flour, baking soda, sugar, salt, vanilla, and cinnamon.

Add the oil, eggs, and carrots.

Mix everything together. The mixture will be thick.


Pour it into a 9 in by 13 in.

Bake for 40-45 min at 350 F (180 C)



  • 1 cream cheese (226 g)
  • 1 cup of confectioners sugar
  • 6 Tbsp of butter
  • tsp of vanilla extract

Make sure that the butter and cheese are softened. Mix everything together.

Spread the frosting on the cake once it cools.


I used to buy the box carrot cake mix, quick and easy to make, and I loved the way it tasted. But once I looked at the list of unnecessary ingredients, I decided that I have to make this from scratch. I gave it a try and fell in love.

This is delicious, fluffy, soft, and the cream cheese frosting gives it that special touch. It is one of my favorite autumnal recipes to make. My family and I really enjoy it with a warm dink on a chilly day.

I hope you enjoy it too 🙂


Other Autumn Recipes  

Apple Cobbler: 

Pumpkin Cake:

Beet Cake:



5 Comments Add yours

  1. Beautiful – love how your photo shows the pan reflecting (amplifying) the cake’s richness and depth. Wonderful, too, that you chose to make these without raisins, my archenemy. Replacing them with walnuts is an excellent suggestion.


  2. I never thought about making carrot cake in the fall, but of course it’s a perfect fall flavor! Your cake is making my mouthwater!

    Liked by 1 person

  3. This looks wonderfully delicious AND moist! The process shots are great! Always so helpful when you’re making a recipe 🙂

    Liked by 1 person

  4. eewinkler says:

    Yum! Looks delicious!

    Liked by 1 person

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