Carrot Cake

Submitted by Hannah Judd - added 8/20/26

⏱ 60 minutes

This was a staple in my family growing up, and came from our home ward’s cookbook (submitted by a Mary Carter, bless her). 2020 it became a Judd family tradition to have at Easter!

Ingredients

• 2 c. flour
• 2 c. sugar
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. vanilla
• 1 c. vegetable oil
• 3 c. grated carrots (easiest in food processor if available)
• 4 eggs
• 1 c. nuts (I usually use walnuts)
• Frosting:
• 1 lb. (16 oz.) powdered sugar (about 3 1/2 cups, unsifted)
• 1/2 c. margarine
• 1 1/2 tsp. vanilla
• 3 oz. cream cheese (room temperature)
• 1/2 c. chopped nuts (optional—I usually include in my cake but not my frosting)

Instructions

1. Mix together flour, sugar, cinnamon, salt, and baking soda. Then add rest of ingredients.
2. Beat thoroughly and bake at 350 degrees for 45 minutes in a 9x13 pan.
3. Spread frosting on cake; sprinkle nuts on top (optional; I usually leave out this step, preferring to only have the nuts baked in the cake).
4. Beat until smooth and creamy.