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27 Dec 2020
Carrot Cake


for the cake

  • 2 C flour
  • 2 C sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 1/2 C cooking oil
  • 4 eggs
  • 3 1/2 C grated raw carrots

for the frosting

  • 3 oz. cream cheese
  • 1 1/2 tsp vanilla
  • 3 1/4 C powdered sugar
  • 6 tbsp butter
  • 1 tbsp heavy cream


  1. Preheat the oven to 350° F.

  2. Sift the dry ingredients together, then mix in the oil, and then the eggs, one at a time, and lastly the carrots.

  3. Pour into a buttered and floured bundt pan.

  4. Bake for an hour or so, or until a toothpick comes out clean when inserted.

  5. Let it cool for about ten minutes before trying to get it out of the bundt pan. At that point, turning the pan upside down on a plate and giving the bottom a few good whacks with a wooden spoon oughta do the trick.

  6. Make the frosting: cream together the butter and cream cheese, then add everything else and mix well.

  7. Frost the cake. Theoretically after it has cooled, but honestly I never manage to wait that long. I like my carrot cake hot and my cream cheese frosting molten.


Josh once told me that my carrot cake is like Arlo Guthrie’s Alice’s Restaurant – it’s simple, it’s good, I make it every year (well, usually more often than that!), and it never fails to get applause.