Winning Carrot Cake Recipe

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

Quick look

  • prep 30 min    cook 40 min
  • serves 12


  • 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


  • 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)

    How to make it 

  • 1

    Preheat oven to 325°F.

  • 2

    Grease and flour two 9-inch cake pans.

  • 3

    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.

  • 4

    Pour into prepared cake pans. Bake at 325°F for 40 minutes or until done.

    To Make Frosting 

  • 1

    In a medium bowl, beat cream cheese, butter and vanilla until light and fluffy.

  • 2

    Gradually add confectioners’ sugar and beat until smooth.

  • 3

    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.

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