Carrot Cake with Cream Cheese Frosting

Every Easter, it is my privilege to make the desserts for my family.  I try to come up with something different every year.  So this year, I went to one of my favorite tools–Pinterest!  I started looking at the pies.  I  love key lime pie and thought that maybe I would try it or maybe make a cheesecake.   The only problem was that not everybody in my family liked those desserts.  So as I was looking at the Easter desserts, I saw this cute idea for decorating a cake:

easter-cake-060411-th  (picture by Brian Hagiwara)

The directions said to take a store-bought Bundt cake and decorate it.  What?  Easter desserts have to be homemade in my family!  I have a Bundt pan, but I have never made a cake in it.  I use it for monkey bread, and so it does get a lot of use!  I knew that my Grandma who is staying with my mom for a couple of months liked carrot cake.  That seemed “Eastery” to me, so my decision was made!  I would make homemade carrot cake in the Bundt pan.  I used a recipe that has been handed down from my mom and maybe even from my Grandma!  I do prepare boxed mixes for some cakes, but I do not like carrot cake from a box!  Here is the recipe I used:


Cooking Time Required:  45 min. or until done.  Preheat oven @ 350°

Ingredients and Directions:

Combine:   11/4 c. oil with 2 c. sugar


  • 2 c. flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. cinnamon

Beat in:

  • 4 eggs
  • 1 tsp. vanilla
  • 3 c. grated carrots
  • 1 c. nuts (optional)–I did not use.
  • 1 c. raisins (optional)–I sprinkled some on top of a small section, as only my Grandma would want raisins.

Bake at 350° in a 9″ x 13″ greased cake pan for 45 minutes or until done.  (I greased my Bundt pan with shortening and then floured it.)  For my Bundt pan, it took longer as it was thicker.  It took about an hour.  I timed it for 45 minutes, and then I kept testing it with a toothpick every 5 minutes until it was done.

Then I frosted it with the cream cheese frosting recipe that my family has used for years.  I used the rich frosting, as I wanted it to be really yummy, but the not-so-rich frosting is very good as well!  Here is the recipe for the frosting:


Ingredients and Directions:

Rich Frosting:


  • 8 oz. cream cheese (softened)
  • 2-3 T. margarine (softened)–I used butter.
  • 2 tsp. vanilla
  • 2 c. powdered sugar

I beat the cream cheese together with the vanilla, added the powdered sugar, and then added 2 T. butter, and continued to add more butter until I got to the consistency desired.  I used my hand mixer.

Frosting (not as rich):


  • 3 oz. cream cheese (softened)
  • 1/4 c. butter (softened)
  • 1 tsp. vanilla
  • 2 c. powdered sugar

Again, I would start with only 2 T. butter and continue to add more butter until you get to the desired consistency.

Spread the frosting over the cooled cake.

The finished cake with the cream cheese frosting.

The finished cake with the cream cheese frosting.

The carrot cake could be made in a 9″ x 13″ pan, 2- 8″ round pans, or a standard size Bundt pan.

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