Carrot Cake with Brown Sugar Cream Cheese Frosting

Jill Melton
  • Yield: 16 servings


1 1/3cups sugar
1 1/3cups vegetable oil
4 eggs
2cups all-purpose flour
2teaspoons baking powder
1teaspoon baking soda
3/4teaspoon salt
2teaspoons cinnamon
2cups grated carrots
1 (8-ounce) can crushed pineapple
1/2cup (1 stick) butter
8ounces cream cheese
1cup powdered sugar
1cup brown sugar
1teaspoon vanilla extract


  1. Preheat oven to 350F.
  2. Combine sugar, oil and eggs in bowl of a mixer. Beat 1 minute. Sift together flour, baking powder, soda, salt and cinnamon. Add to egg mixture and mix well. Add carrots and pineapple and mix well. Pour batter into 2 (8-inch) greased and floured cake pans. Bake 25 to 35 minutes or until done.
  3. To prepare frosting, combine butter and cream cheese; beat well, about 2 minutes. Add sugars and vanilla and beat well. Frost cake.

Recipe adapted from The Montgomery Women’s Club Cookbook, Cincinnati, Ohio

Nutritional Info *per serving

  • Calories 496
  • Fat 30g
  • Saturated Fat 9g
  • Cholesterol 84mg
  • Sodium 337mg
  • Carbohydrate 54g
  • Fiber 1g
  • Sugars 41g
  • Protein 4g
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