“A favorite in our family for years - no nuts, raisins, or pineapple to get in the way of the tasty carrots!”
1hr 15mins

Ingredients Nutrition


  1. Mix flour, cinnamon, soda, and salt and set aside.
  2. In a large bowl or mixer beat eggs with sugar until fluffy and lemon colored.
  3. Mix in oil and freshly grated carrots (best to buy whole carrots and grate them in food processor - the store-bought pre-shredded carrots don't integrate well into the rest of the cake like freshly-grated ones do).
  4. Add flour mixture and stir to mix well.
  5. Pour into well greased and floured bundt pan.
  6. Bake in pre-heated 350 degree oven for 1 hr 15 minutes, or until prick inserted in center comes out clean.
  7. Cool in pan on rack.
  8. Make frosting by beating the cream cheese with the softened butter, then add lemon zest. From there gradually add the powdered sugar, adding more/less based on the feel. Note that as you make the frosting, it'll seem like it will never soften but it does!
  9. Spread icing on the cooled cake. Be sure to store in the refrigerator if you're not going to eat right away, but do set it at room temperature about 30-60 minutes before serving.

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