Gina’s Carrot Cake

by Kimberly Hickok

Thanks to Facebook, I’ve been able to reconnect with friends I’ve lost touch with. Gina is one of them – and what a talented person she is! Her needlework is exquisite and her baking is top notch. She gets orders for her baked goods all the time.

Here’s a recipe for her carrot cake – one of her specialties. Thanks Gina!

Gina's Carrot Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12-15
  • Carrot Cake
  • (I also add a cup of chopped walnuts to the batter and I line the bottom of my pans with waxed or parchment paper for easy removal)
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3 cups finely shredded carrot
  • 1 cup cooking oil
  • 4 eggs
  • Cream cheese frosting:
  • 1 3oz. package of cream cheese
  • ¼ cup butter
  • 1 tsp. vanilla
  • 2 cups sifted confectionary sugar
  1. Carrot Cake:
  2. Preheat oven to 325F
  3. Grease two 9" round baking pans.
  4. In a mixer bowl add carrots, cooking oil and eggs, beat with electric mixer until all combined.
  5. Add remaining ingredients and beat on medium speed for about 2 minutes. Turn into pans.
  6. Bake 325F for about 40 minutes or until done.
  7. Cool on wire rack for 10 minutes then remove from pans.
  8. Frost with cream cheese frosting..
  9. Cream Cheese Frosting:
  10. Beat cream cheese, butter and vanilla until light and fluffy.
  11. Gradually add conf. sugar, beating until smooth.
  12. Frosts tops of two 9" layer cakes. (I usually double the recipe, I like to frost the whole cake.)

You may also like

Leave a Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More