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The Best Carrot Cake Ever with Cream Cheese Frosting


  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 21/4 cups all purpose flour
  • 2 Teaspoons salt
  • 2 Teaspoons baking soda
  • 2 Teaspoons cinnamon
  • 4 cups grated carrots (not shredded carrots, grated carrots)
  • 1 1/2 cups chopped nuts, walnuts or pecans are very good

Cream Cheese Frosting

  • I always double the frosting ingredients, the recipe below is a single batch
  • one 8 ounce package cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 1 Teaspoon vanilla
  • 1 cup confectioners sugar


  • Combine sugar, oil and eggs in a large bowl, beat at medium speed for 3 -5 minutes until the batter is very creamy . 
     Sift dry ingredients ( flour, salt, baking soda and cinnamon) together. Add to oil mixture and beat at low speed for 1 minute.
     Stir in grated carrots and nuts. Spread batter in a greased and floured 9×13 baking pan. Bake at 300 degrees for 1 hour or until it tests done with a toothpick. When cool, frost with cream cheese frosting.
    Cream Cheese Frosting Directions:
    Let cream cheese and butter warm to room temperature. Beat them together and add vanilla. Gradually beat in confectioners sugar.