Carrot Cake

Carrot Cake


15 servings


  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 4 eggs
  • 3 cups shredded raw carrots


  1. Preheat oven to 350 F. Grease and flour 9x13-inch baking pan.
  2. In large mixer bowl, combine flour, sugar, cinnamon, baking soda and salt. Add oil and buttermilk. Beat at low speed just until blended. Beat in eggs, one at a time. Stir in carrots.
  3. Pour batter into prepared pan. Bake until wooden pick inserted in center comes out clean (45-50 minutes). Cool. Frost with Cream Cheese Icing. Refrigerate, covered.
  4. Cream Cheese Icing:
  5. In small mixer bowl, combine ¼ cup butter, softened, ½ (8 ounce) package Neufchatel cheese, softened, 1 ½ cups powdered sugar and 2 teaspoons vanilla. Beat until creamy.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.