Recently, I reached out to some of my friends on Myspace for some of their favorite recipes. I always enjoy receiving new recipes or learning another cooks twist on a common dish. I was so pleased when my friend Lisa sent me her famous Carrot Cake Recipe with Cream Cheese Frosting. Everyone in my house loves carrot cake, so I can not wait to bake this for them. Many thanks go out to Lisa for sharing this with us all. I’d love to hear some of your favorite recipes…feel free to contact me with them.

Carrot Cake

1 1/2 cups sugarCarrot Cake
1 cup vegetable oil
3 large eggs
2 cups flour (all purpose)
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/4 tsp ground nutmeg
3 cups shredded carrots
1 cup coarsley chopped nuts

Cream Cheese Frosting

1 package (8 oz) cream cheese, softened
1/4 cup stick margarine or butter, softened
2 tsps milk
1 tsp vanilla
4 cups of powdered sugar


Carrot Cake:

Heat oven to 350 degrees. Grease bottom & sides of cake pans with shortening; lightly flour.
Mix sugar, oil & eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots & nuts; beat 1 minute. Stir in carrots & nuts. Pour into pans.
Bake 40 – 45 minutes for rectangle pan. Bake 30 – 35 minutes for round pans.

Cream Cheese Frosting:

Beat cream cheese, butter, milk & vanilla in medium bowl w/ electric mixer on low speed until smooth.
Gradually beat in powdered sugar on low speed, 1 cup at a time until smooth & spreadable. Refrigerate any remaining frosting.
After I ice the cake I usually add some additional chopped nuts sprinkled on top of cake to make it look nice.

Thank you Lisa for this great recipe!