Carrot Cake – A Thanksgiving Treat

December 6th, 2009 by Cecile Arsan Leave a reply »

Carrot Cake is not originally from Lebanon, I know. But after bringing one to work, I promised my colleagues that I would post this recipe on my blog. This recipe has become a Thanksgiving tradition that my family enjoys. It’s a moist cake that can be baked in various pans (see instructions below).

Estimated preparation time: 30min

Baking pan size & cooking time: 9″ springform pan (45-50min) | Two 4.5″x8.5″ loaf pans (35-40min)
Servings: 16

Carrot Cake

Carrot Cake

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 cups grated raw carrots (~ 3 large)
1 cup finely chopped nuts and/or raisins

1. Preheat oven at 350F
2. In a large bowl, beat eggs until frothy. Add gradually sugar and vegetable oil
3. Separately, combine the flour, baking powder, baking soda, cinnamon and salt
4. Add egg mixture (2) to the flour mixture (3) until combined
5. Grate carrots and stir to mixture with nuts and/or raisons
6. Grease a 9″ springform pan and pour batter into pan (see above for pan size details)
7. Bake in preheated 350F oven for 45-50min (see above for cooking time details)

Cream Cheese Icing

9 oz cream cheese
1/4 cup butter
2 tsp vanilla extract
3 cups icing sugar

1. Beat cream cheese & butter until soft
2. Cream together cream cheese, butter and vanilla extract until fluffy
3. Gradually add icing sugar while beating smoothly
4. Once the cake cools down to room temperature, frost with this delicious cream cheese icing


  1. CarrotCakeLover says:

    I want some carrot cake!!! :)
    The picture looks so delicious…

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