Fresh Garden Carrot Cake

Fresh Garden Carrot Cake

When you bake your own cakes, using basic ingredients, you actually know where they come from. It’s not only a good idea, but it’s also cheaper than buying a cake and results in the sweetest-tasting cakes this side of heaven … not that I came from heaven with the recipes, but I was blessed to grow up in those years when, at supper time, we were presented with a nice warm, home-baked cake (or pie) from Mom’s kitchen. 


  • 2 cups brown sugar
  • 1-½ cups salad oil
  • 4 eggs, beaten
  • 2 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 3 cups fresh carrots, grated
  • 1 ¼ cups icing sugar
  • 2 tbsp. butter
  • 3 oz. cream cheese
  • 1 tsp. vanilla


  1. Cream sugar and salad oil. Add eggs one at a time and beat.
  2. Sift dry ingredients and add, alternating with grated carrots.
  3. Bake 35 to 40 minutes at 350 ℉ in a 9- by 12-inch pan.
  4. Beat topping ingredients and spread on cooled cake.