Happy Fall!

It’s that time of year, when the season is changing and the air starts smelling of snow, when I feel like baking and indulging is some good old comfort food recipes. This Carrot Cake is one of my all-time favorites and reminds me of my childhood. I love it so much that this is the exact recipe used for Jimmie’s and my wedding cake. It’s a 3-tiered piece of heaven wrapped in a delicious blanket of cream cheese love. It’s also the cake requested by my family on their birthdays and special occasions. I hope you enjoy it as much as we do!

Carrot Cake

3 cups grated carrots

2 cups flour

1 tsp baking soda

1/2 tsp salt

2 cups sugar

1 tsp cinnamon

4 eggs, beaten

1/2 cup vegetable oil

1 tsp vanilla

Combine first 6 ingredients then stir in eggs, oil, and vanilla. Mix well. Pour batter into 3 greased and floured pans and bake at 350 degrees for 30 minutes.*


1 8-oz pkg of cream cheese

1/2 cup soft butter

1 16-oz pkg powdered sugar

1 tsp vanilla

Whip all ingredients well in a mixer.

*I find it helps to partially freeze the cake prior to icing.

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