Winning Carrot Cake Recipe

Reader's Digest employee April Griffin scored top honors with this recipe at a company baking contest.

[quicklook-recipe prep_time=”30 min” cook_time=”40 min” serves=”12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon


  • 3 cups shredded carrots
  • 1 cup oil
  • 4 eggs
  • 1 cup chopped walnuts
  • 1 cup raisins


[ingredients-list title=”Frosting” serving_size=””]

  • 12 ounces cream cheese (softened)
  • 1/2 cup butter
  • 2 teaspoons vanilla
  • 4 cups sifted confectioners’ sugar (if you want a thicker frosting, slowly increase confectionery sugar)



[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] Preheat oven to 325°F.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Grease and flour two 9-inch cake pans.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a large bowl, combine the first 6 ingredients and then the next 3. Beat with an electric mixer at medium speed for 2 minutes. Stir in walnuts and raisins.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Pour into prepared cake pans. Bake at 325°F for 40 minutes or until done.[/step-item][/step-list-wrapper]

[step-list-wrapper title=”To Make Frosting” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a medium bowl, beat cream cheese, butter and vanilla until light and fluffy. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Gradually add confectioners’ sugar and beat until smooth.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]When cake layers are cool, frost top of one layer. Place second layer on top of first layer, then frost top and sides of cake.[/step-item][/step-list-wrapper]

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