Sanctuary Ridge Family Recipes

Carrot Cake

My daughter Madison loves carrot cake! She decided to make our family recipe to compliment our Easter Dinner this year. She intended to decorate it with Easter candy, thinking it would look very amateur but I think it turned out absolutely adorable, not to mention delicious! Here’s the recipe if you want to give it a try!

Carrot Cake

Monica Scott
A delicious homemade Carrot Cake with Cream Cheese Frosting
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 people


  • (2) 9" round cake pans
  • Mixing bowl
  • measuring cups
  • measuring spoons


  • 2 Cups granulated sugar
  • 1 Cup vegetable oil
  • 4 eggs
  • 3 cups raw, grated carrots
  • 2 cups plain four
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract
  • 1 cup flaked coconut
  • 1 cup chopped nuts (optional)


  • 8 oz cream cheese, softened
  • 1 box powdered sugar
  • 2 tsp milk
  • 1 tsp vanilla extract


  • Combine sugar, oil, and eggs. Mix well
  • Add grated carrots, flour, baking soda, cinnamon, cloves, vanilla, coconut and nuts. Stir between each addition until all are incorporated.
  • Pour into greased baking pans, filling 2/3 full.
  • Bake in a preheated oven at 350 degrees for 40 minutes or until done. Cool cake completely before frosting the cake.
  • For frosting: beat cream cheese, milk and vanilla extract until fluffy. Slowly add powdered sugar. Set aside until cake is completely cooled before frosting the cake. Refrigerate until ready to serve.
Keyword Carrot Cake, Cream Cheese Frosting, cake, dessert

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