• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

Denice Dade's Killer Carrot Cake

  • Recipe Submitted by on

Category: Cakes, Desserts

 Ingredients List

  • 2 c Flour
  • 1 ts Salt
  • 1 ts Nutmeg
  • 1 ts Cinnamon
  • 1 1/2 ts Baking soda
  • 2 ts Baking powder
  • 1 1/2 c Vegetable oil *
  • 2 c Sugar
  • 4 Eggs, slighlty beaten
  • 2 c Raw, grated carrots
  • 1 c Diced peaches or pineapple
  • 1 c Chopped nuts (optional)


8 oz Cream cheese, softened
1 lb Box confectioner's sugar
1 ts Vanilla extract
12 tb Butter/margarine

1. Cake: Sift together dry ingredients. Add the rest of the cake
ingredients and mix well. Pour into greased bundt or 9x13 pan and bake at
325 degrees F for 30 mintues to 1 hour (depends on how much liquid is in
your fruit), or until cake springs back from finger when lightly pressed on
top. Cool completely prior to frosting.

2. Frosting: Cream together all frosting ingredients and spread over
cooled cake.

* To lower the fat in the recipe, I often replace 1/2 to 3/4 cup of the
oil with the juice left over from the peaches or pineapple (I use canned).
It turns out fine. I have also used lowfat cream cheese in the frosting
with success...it's just slightly less firm.

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