Classic Carrot Cake

Makes 16
Prep 25 m
Bake 45 - 50 m



  1. 1 of 6 Heat oven to 350 degrees F. Grease and flour one 13 x 9 x 2-inch baking pan.
  2. 2 of 6 Sift flour, baking powder, baking soda, salt, cinnamon, ginger and allspice onto sheet of waxed paper.
  3. 3 of 6 Beat oil, eggs, sugar and dark-brown sugar in large bowl at medium speed for 2 minutes or until well blended. Stir in orange juice, vanilla.
  4. 4 of 6 Beat in flour mixture on lowest speed, just until blended. Stir in carrots and walnuts until combined. Scrape into prepared pan.
  5. 5 of 6 Bake in 350 degrees F oven for 45 to 50 minutes or until wooden pick inserted in center comes out clean.
  6. 6 of 6 Cool completely in pan on rack. Spread with Cream Cheese Icing (recipe follows). Cut the cake into 16 squares to serve.

Cream Cheese Icing:

  1. 1 of 1 Beat 6 ounces softened cream cheese, 2 tablespoons softened butter, 1-1/2 cups confectioners sugar and 1 teaspoon grated lemon rind until the mixture is blended and smooth.
Nutrition Information for Classic Carrot Cake
Servings Per Recipe: 16
Per Serving:
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Printed from 07/18/2019