Carrot Cake with Cream Cheese Frosting

16 May


Mom often made this carrot cake for birthday celebrations. I got the recipe from my cousin Haley. Since Mom had passed away seven years earlier, Haley made it for Aunt Jaymie’s 60th birthday as a way of ensuring that a piece of Mom was present.



  • 3 eggs, beaten, then add:
  • 1 cup dark brown sugar
  • 1 1/2 cups light oil (sunflower)
  • 1/4 cup molasses (add molasses to oil in measuring cup)
  • 3 cups flour (mixed wholemeal/white)
  • 2 1/2 – 3 cups grated carrots
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp vanilla
  • 8 oz cream cheese
  • 1 cup chopped walnuts


  • Grease and flour a cake pan.
  • Bake at 350 degrees for 30-40 minutes until knife comes out clean.
  • Same recipe for pumpkin cake- Just omit cream cheese and add tinned pumpkin)
  • Then frost with Cream Cheese Frosting



  • 8 oz cream cheese
  • 4 oz butter
  • Nearly lb icing sugar
  • Vanilla to taste
  • Lemon juice (or lime!)


  • Beat together until smooth.
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Posted by on May 16, 2011 in Cakes



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