Carrot Cake

April 1, 2018

Carrot Cake

Perfect for an Easter treat!

(Serves 12)

Ingredients for the cake:

  • 2 cups Sugar
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • 2 cups All-purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 2 cups Grated Carrots

Directions for the cake:

  1.  Preheat oven to 350 degrees F.
  2. Mix together the sugar, oil and eggs in a large bowl.
  3.  In another bowl sift together flour, salt, baking powder, baking soda and cinnamon.  Add to first mixture and combine.
  4.  Then add carrots and mix well.
  5. Pour into a greased and floured pan and bake at 350 degrees F until done, 25 minutes for a sheet cake or 50 minutes in a Bundt pan.
  6. Cool completely.

    Ingredients for the icing:

  • 1 stick Regular Butter, Softened
  • 1 package (8 Oz) Cream Cheese
  • 1 pound Powdered Sugar
  • 2 teaspoons Vanilla
  • 1 cup Pecans, Chopped Finely (optional)

Directions for the icing: 

  1. In large bowl, cream butter and cream cheese.
  2. Add sugar and vanilla and blend. Then mix in the nuts.
  3. Spread on cooled carrot cake and enjoy.


Maya M.

Age: 15 
Grade: 10th
 Hobbies: Sewing, Reading, Baking, Horseback riding, singing, soap making, watercolor painting, and ice skating.
 Patron/Favorite saints: Our Lady of sorrows, St. Elizabeth Ann Seton, St. Joan of Arc, St. Rose of Lima, St. Margret of Cortona, St. Thomas Aquinas, and St. Martin de Porres. 
Favorite school subjects: Math, Latin, Biology, and homesteading 
Other: I love Eucharistic Adoration! I am the oldest of seven children. I am determined and not afraid to get my hands dirty. My dream (and now pursuing career field) has always been to become a natural-pro-life Midwife.