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Carrot Cake with Cream Cheese Frosting

The recipe for this classic combination is from reader Julie Haifley of Washington, D.C.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, April 2005


  • 1/2 cup vegetable oil, plus more for baking dish
  • 2 cups all-purpose flour, (spooned and leveled)
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/8 teaspoon ground cloves
  • Pinch of ground nutmeg
  • 1 1/2 cups sugar
  • 3/4 cup low-fat plain yogurt
  • 3 large eggs
  • 3 cups loosely packed finely grated carrots (3 to 4 medium)
  • Cream Cheese Frosting for Carrot Cake


  1. Preheat oven to 350 degrees. Brush a 9-by-13-inch glass baking dish with oil; set aside. In a food processor, combine flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg; process to combine. Add sugar and yogurt; process until combined.

  2. With processor running, add oil and then eggs, one at a time, processing until combined. Transfer to a large bowl; stir in carrots.

  3. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan.

  4. Meanwhile, make frosting. With an offset spatula or a butter knife, spread frosting over top of cake. To serve, cut into squares.

Cook's Notes

Frost and serve cake from the baking dish. If you prefer to serve it on a platter, line the dish with waxed paper after brushing with oil; turn out the cake before frosting.


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