Carrot Cake

Publish date:
Carrot Cake Finished

I received this carrot cake recipe from my grandmother. It's different than your typical carrot cake recipe in that it requires only carrot and no raisins or the like. Its simplicity allows the flavor of cinnamon and carrot coupled with the cream cheese icing to really stand out. While this one may be simple in its ingredients and method, it is far from basic or bland when it hits your fork. Its warm, dense texture is the epitome of comfort food and the icing is INCREDIBLE. This is a prized and valued recipe in my house, and a dessert that no one can resist taking one... two... or three pieces of! Enjoy!

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  • 4 large eggs
  • 2 cup white sugar
  • 2 cup flour
  • 1 teaspoon cinnamon
  • 3 cup grated carrot
  • 1 cup oil


Preheat the oven to 375 degrees F
Beat the eggs with sugar in a large bowl
Gradually add the flour and then the cinnamon
Add the grated carrot and oil and mix until combined
Pour into a prepared 9" x 13" baking dish
Bake for 40 minutes at 375 degrees F

For the (Pareve) Cream Cheese Icing:

1 8 ounce package of cream cheese (pareve works just as well)
3 tbsp of vegetable oil
3 1/2 cups of sifted icing sugar
1/2 - 1 tsp salt

Combine all ingredients in a mixer and mix until the texture is fluffy and cohesive.

Spread the icing over the pareve carrot cake for a dairy free dessert.