The Junior League’s Carrot Cake (Delicious!)

by Karen Ekstrom

The following carrot cake recipe takes time but screams homemade.  Guaranteed to impress the stuffiest of socialites.

The Junior League’s Carrot Cake


2 cups all-purpose flour

2 tsp. baking powder

1 12 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

4 eggs

2 cups sugar

1 ½ cups oil

2 raw carrots, grated

1 (8 oz.) can crushed pineapple, drained

½ cup walnuts, chopped


Vanilla Cream Cheese Frosting Ingredients:

½ cup butter

1 (8 oz.) package cream cheese, softened

1 tsp. vanilla

1 lb. (6 cups) powdered sugar, shifted


Preheat oven to 350° degrees.

Sift flour, baking powder, soda, salt and cinnamon together.

In an electric mixing bowl, beat eggs. Add sugar.

Let stand until sugar dissolves, about 10 minutes.

Add oil, carrots, drained pineapple and walnuts. Mix.

Add dry ingredients. Beat until well blended, 2 to 3 minutes with blender.

Pour into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.

Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.

Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.


Combine butter, cream cheese and vanilla in an electric mixing bowl.  Beat until light and fluffy.

Add powdered sugar gradually. Beat until light and fluffy again.

If frosting is too thick, thin with a few drops of milk.

(Impress your friends, use an icing bag!)

Serves 12

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