Like carrot cake (& cream cheese)? This is the best!

Like carrot cake (& cream cheese)?  This is the best!

The tradition at my place of employment is sorta strange — the person having the birthday brings the treats for everyone else.  Weird, huh?  Well, anyway, my big day is Tuesday, and I’ll be traveling to D.C. for work.  So, I’m thinking better brew up something for tomorrow, AND I realized I had never shared this amazing recipe.  This won’t feed the everyone, but my team is going to be in cream cheese heaven!

Some might say that the frosting is what it’s all about.  Frankly, I’m not sure, but it’s easy peasy, quick and delish!

Also, my Easter Sunday has involved changing out all the batteries in our smoke detectors – I encourage you to do the same!


~Connie Kaye

Easy Carrot Cake

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3 cups shredded carrots
1 20 oz. can crushed pineapple, well drained
2 cups sugar
1 cup vegetable or canola oil
4 eggs
2 cups flour
2 tsp baking soda
2 tsp cinnamon

1 (8 oz.) pkg. cream cheese, softened(
1/4 cup butter, softened
2 tsp vanilla
3 3/4 cups confectioner’s sugar

  1.  In a large bowl, beat the first 5 ingredients until well blended.  In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture.
  2. Spoon batter into a greased 13 x 9 baking pan.  Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in center comes out clean.  Cool in pan completely in wire rack
  3. Frosting:  Beat the cream cheese, butter and vanilla in a large bowl until blended.  Gradually beat in the confectioner’s sugar until smooth.  Spread on cake, and refrigerate any leftovers.


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