Vicki’s Carrot Cake

Published By on November 18th, 2006 in Recipes & Mealtime

1 1/2 chopped walnuts

Position rack in centre of the oven and preheat to 350F. Grease and flour 9″ x 13″ pan.

In a medium bowl stir together the flour, baking powder, baking soda, salt and cinnamon.

In a large bowl combine the granulated sugar, brown sugar, and butter. Beat with an electric mixer until evenly blended. Beat in the oil until smooth. Beat in the eggs one at a time and then beat until thick and light 1-2min. Add the dry ingredients and beat just until blended. With a spoon stir in the shredded carrots and chopped walnuts. The batter will be thick, turn the batter into the prepared pan. Bake 50min until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool in the pan on a rack, when completely cool, frost generously. Cover and Refrigerate.


In a large bowl combine cream cheese and butter. Beat with electric mixer until fluffy about 1 min. Beat in the sugar one cup at a time until smooth. Beat in vanilla.