Classic Carrot Cake - FineCooking.com

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Classic Carrot Cake

By Pielove, member

February 8th, 2009

I had previously made the carrot cake as cupcakes, but I had a carrot-cake-loving friend over for dinner today and she really needed a carrot cake.  My daughter was miffed that she could not have colored icing this time, but she did lick every molecule of frosting off her cake anyway!  This is a great recipe and I love it as a real layer cake even more than as cupcakes, although it is a bit more involved.  I did cut back on the cream cheese in the frosting, as I prefer a lighter frosting-- 8oz cream cheese was just right.


posted in: Gallery, Cook the Issue 97
Comments (1)

peskyone writes: Your cake looks delicious. I made this one yesterday also. That is so funny though, I read the recipe as 1 package I guess, I agree, 1 pound would be too much. I also used a half package of cream cheese left over from the bean dip and the rest of the marscapone from the potato and mushroom salad. I am bring the cake in to work today, along with the spice carrot cakes. I didn't taste the little cakes, but my co-workers are willing to try anything I bake. They don't look that promising to me :) Posted: 9:07 am on February 9th

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