We requested this recipe in 2005 from our sister-in-law, Pauline, after tasting this deliciously sweet cake at a family gathering. It originated years ago in the kitchen of Helen Addison, Pauline’s mom. Helen wrote, “I hate giving this recipe away because then you see how simple it is to make!!”
Cake Batter – Ingredients and Preparation
- 1 tsp butter
- 1 ½ cups salad oil
- 2 cups sugar
- 4 eggs
- 1 tsp salt
- 1 tsp cinnamon
- 2 cups flour
- 2 tsp baking soda
- 3 cups finely grated carrots
- Handful of raisins
Ingredients 
Wet Ingredients Mixed 
Buttered & Floured Pan – Key to Getting the Carrot Cake Out of the Pan 
Dry Ingredients 
Wet & Dry Mixed 
Wet, Dry, Carrots & Raisins Mixed 
Everything into the Pyrex
- Grease and flour 13 x 9 x 2” Pyrex cake pan. Preheat oven to 325 degrees.
- Blend oil and sugar in a large bowl with a wooden spoon. Add eggs, one at a time, beating well after each addition.
- In another bowl, sift salt, cinnamon, flour and baking soda. Add the sifted ingredients to the egg mixture and stir until they are thoroughly incorporated.
- Add the carrots and raisons and mix to blend thoroughly.
- Pour batter into the prepared pan and bake for 1.25 hours (check after an hour as it may be long enough).
- Let cake cool, remove from pan and frost when cold.
Cream Cheese Frosting Ingredients and Preparation
- 8 ounces softened cream cheese
- 4 Tbsp. melted butter
- 2 tsp vanilla
- 1-pound confectioner’s sugar
- Beat cream cheese until it is light and fluffy.
- Gradually add the melted butter, beating until it is completely absorbed. Add the vanilla and sugar, beating well after each addition so that frosting is smooth.
Frosting the Carrot Cake
- Once the Carrot Cake has cooled to room temperature you can turn the cake onto a tray, or just leave it in the pan.
- Spread frosting slowly until you have a layer across the entire cake and avoid breaking up the surface of the cake, then continue frosting to make a nice thick layer.
