Photo of Carrot Cake

Carrot Cake

Steve's Favorite

Makes one 8" cake
Oven Temp:
350 F
Prep Time:
20 Minutes
Cook Time:
30 - 35 Minutes


For the Cake

  • 1 cup grated carrots
  • 3/4 cup water
  • 3/4 cup sugar
  • 1/4 cup neutral oil
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup flour
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 -1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/8 tsp cloves
  • 1/8 tsp allspice
  • 1/2 cup nuts (your choice)

For the Frosting

  • 1 stick butter (soft)
  • 3/4 - 1 block of cream cheese (soft)
  • 1 cup powder sugar
  • 1 tsp vanilla
  • 1 pinch of salt



  1. Preheat your oven to 350º F.
  2. Prepare your cake pan using your method of choice. I like to spray and then line the bottom with a piece of parchment paper for easy removal.
  3. Combine the carrots, water, oil, and sugar in a saucepan, bring to a boil and simmer for 5 minutes. Remove from the heat and let cool.
  4. Combine flour, baking soda, cinnamon, nutmeg, salt, cloves and allspice together. Mix well to combine and disperse the baking soda.
  5. Add the cooled carrot mixture, the egg, and vanilla to the dry ingredients. Stir to just combined.
  6. Pour into cake pan, place in preheated oven for 30 - 35 minutes, depending on your oven. Check at 25 minutes.
  7. When toothpick comes out clean, remove from oven and place on cooling rack for 10 minutes.
  8. After 10 minutes, remove from pan and place back on cooling rack to cool completely.


  1. Combine butter and cream cheese in a mixing bowl and with whisk attachment, whip until combines. You may need to scrape the bowl down depending on your machine.
  2. When butter/cream cheese is whipped, add the powdered sugar. Whip until light and fluffy, scraping the sides as needed.
  3. Add vanilla and salt. Whip for a minute more, making sure that vanilla is incorporated well.
  4. Frost cooled cake and refrigerate at least 1 hour.