The only carrot cake recipe I have because it's the best. This recipe can be made in muffins, individual cakes or in a casserole dish for a potluck.
Beat cream cheese, butter and vanilla with electric beaters until well-blended.
Gradually add the sugar ½ cup at a time, and beat until smooth and creamy.
Spread the cream cheese frosting on top of cooled cake.
The nutritional information provided here are estimates and are not calculated by a registered dietician.
Please let me know how it turned out for you! Leave a comment below and share a photo on Instagram with the hashtag #aweekendcook.
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.