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Campus Life > Lunch Program > Recipes from the Kitchen > Carrot Cake with Cream Cheese Icing

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The kids love this recipe with the cream cheese icing. Those following a dairy-free diet can enjoy this delicious cake without the icing. It can be stored in the refrigerator for at least one week and freezes perfectly.

  • 2 cups flour
  • 2 tsp baking powder
  • 1 ½  tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 ½ cups sugar
  • 1 ¼ cups vegetable oil
  • 4 eggs
  • 2 ½ cups grated carrots
  • ½ cups walnuts (optional)
  • ½ cups raisins   (optional)

 Preheat oven to 350°.

Grease and flour a 9x12 pan.

In a bowl, mix all the dry ingredients except the sugar.

In a second bowl, first mix the sugar and oil. Beat in the eggs with an electric mixer. Stir in the carrots. (If desired, add walnuts and raisins.)

Combine the two bowls, mix together and pour into the pre-greased/floured pan.

Bake for 45 minutes (use the toothpick test: poke a toothpick into the center, if it comes out clean, it is ready).

Cool for 15 minutes before removing the cake from the pan. Cool

*If you wish to add icing, the cake must be completely cooled.



This icing is great on carrot cake/muffins, cinnamon buns, etc.

  • 1 lb cream cheese; softened
  • ½ cup butter; softened
  • 1 cup powdered sugar
  •  vanilla

Using an electric mixer, beat the cream cheese and butter. Add the vanilla and beat in the sugar.

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