Kathy's Broadway Carrot Cake

Time 1 hour 30 minutes
Kathy’s Broadway Carrot Cake

Carrot cake


Heat the oven to 350 degrees. Butter and flour a 13x9-inch pan and set aside.


Beat together the flour, carrots, sugar, eggs, oil and cream cheese. Add the baking soda, salt, cinnamon, vanilla and nuts and mix well.


Pour the batter into the pan. Bake the cake until a toothpick inserted in the middle comes out clean, 55 minutes. Cool, then frost with Cream Cheese Icing.

Cream cheese icing


Cream the butter and cream cheese. Add the powdered sugar, milk and vanilla and beat until smooth. Spread on the cooled cake.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.