Carrot Cake

This is a straight up, delicious carrot cake - no raisins, no nuts! The cream cheese frosting is to die for!
Serves 8


1 cup of white sugar

1 cup of vegetable oil

3 eggs

1 1/3 cup of all purpose flour

1/2 tsp of salt

1 1/2 tsp of baking soda, baking powder and ground cinnamon

2 cups of grated carrots


1/2 package of cream cheese (4 0z/125g), softened/room temp

1 1/4 cups of icing sugar

1/2 cup of butter, softened

1 tbsp of vanilla


Step 1:
Preheat the oven to 350F. Beat together the sugar, oil and eggs with a hand beater or electric mixer until smooth.

Step 2: Sift together the flour, salt, baking soda, baking powder and cinnamon.  Incorporate into wet ingredients. Add the carrots and mix.

Step 3: Add the cake mixture to a spring-form pan. Bake for 50-60 minutes until a toothpick comes clean.

Step 4: Let cool on cooling rack.

Step 5: To make the icing, in a large bowl or the bowl of an electric mixer, beat all the ingredients together until smooth. Ice the cake and ENJOY!