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Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

My daughter brought this recipe home from Camp Shira a few summers ago and it has become my husband’s specialty. He’s willing to make it for almost any occasion – just ask him!

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups sugar
1-1/2 cups oil
4 eggs
3 cups grated carrots

Preheat oven to 350 degrees. Mix dry ingredients, then add oil, eggs and carrots.  Pour into greased 9 x 13-inch pan or 2 round 8-inch pans.  Bake for 30 to 45 minutes, depending on which pans you use.  If you using round pans, cool, then turn out onto wire rack.  Cake can remain in 9 x 13.  Frost when cool and keep refrigerated.  For two round pans, frost in middle and then top and sides.  For 9 x 13, frost across the top.

Cream Cheese Frosting:

8 ounces cream cheese (can use tofutti cream cheese if you want to keep it pareve)
1 stick margarine
1 pound powdered sugar
2 teaspoons vanilla

Beat all ingredients together and frost cakes. is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

One Response

  1. Please post recipe for carrot cake with cream cheese icing…. as it is not showing up


    Moderators Note: Sory, and thanks for the heads-up. It was just added!


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