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Carrot Cake


Cake Batter

1/2 cup of brown sugar

1/4 cup of white granulated sugar 

1 1/4 cups all-purpose flour

1 teaspoon Salt

1 1/2 teaspoons of baking powder

2 teaspoons of cinnamon

1 cup of finely grated carrots

2 eggs 

1 teaspoon vanilla

3/4 cup of Mayonnaise

Cream Cheese Icing

1/2 cup of cream cheese

1/2 cup of real butter

2 tablespoons of powdered sugar

carrot cake


1. Grease and flour a 9" square pan. 

2. Combine dry ingredients in a mixing bowl. I sift the baking powder through a wire mesh to break down clumps.

3. Use a fork to blend the eggs, vanilla, and Mayonnaise with the batter. Add the shredded carrots and mix well into the batter. 

4. Spread batter evenly in pan and bake at 325 F degrees (or 200 C). The original recipe requires a 50-minute baking time. However, my toaster oven can cook this cake in 15 minutes with top and bottom heaters on.

5. Cool cake about 30 minutes. Frost with Cream Cheese Frosting. 

Frosting: Place butter and cream cheese in a small bowl and heat small bowl in boiling water. Could use a small saucepan and warm under very low heat. After butter has melted, sprinkle powered sugar and blend ingredients together. 

Tip: This cake tastes much better by reducing the sugar. I reduced the sugar in the batter by 1/4 cup. Similarly, I sprinkle enough powered sugar to give the frosting a little sweetness.


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Jalan Desa Senadin
Miri, Sarawak 98000