Decadent IC Friendly Holiday Carrot Cake

November 20, 2013

Thank you Marcia! Our favorite IC recipe guru. She created this rich carrot cake and icing recipe for splurging over the holidays. Reduce the cinnamon if you are sensitive to it.


3 cups carrots, peeled & grated
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups flour
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon vanilla
3/4 to 1 cup brown raisins (optional)

Preheat oven to 350 degrees. Cut parchment paper to fit the bottoms of two round cake pans. Spray pans with cooking spray & put parchment paper on the bottom. Prepare carrots; set aside. Combine oil & sugar; mix until smooth. Add eggs one by one, beating well after each. Add flour & baking powder; mix well. Stir in cinnamon & vanilla. Stir in grated carrots & raisins. Pour batter into pans. Bake for 25 – 30 minutes. Let set in pan 10 minutes before removing to cooling racks. When cool, cover with cream cheese icing. (This recipe also works well as cupcakes).


1 eight-ounce package cream cheese, softened
1 stick butter or margarine (1/2 cup), softened
1 pound confectioners’ sugar
1 teaspoon vanilla
1/2 cup chopped almonds, optional

Combine cream cheese & butter; mix until creamy. Add confectioners’ sugar; mix until smooth. Stir in vanilla & nuts. Spread on cooled layers or cupcakes. Refrigerate leftovers.


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