Layered Carrot Cake with Cream Cheese Icing


This is a special family recipe passed down from my Baba to my mom, to me. An easy one to make and with a low-sugar icing, this cake can be made as a three-layer cake, in a long rectangular pan, or in a bundt pan, depending on what you have on hand.



  • 2 cups flour
  • 2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 cups white sugar
  • 1-1/2 cups neutral oil
  • 4 eggs, whisked
  • 2 cups grated carrot
  • 8-1/2 oz. can crushed pineapple (drained)
  • 1/2 cup chopped nuts



  1. Sift together flour, baking powder, baking soda, salt, and cinnamon.
  2. Add sugar, oil, and eggs and mix well.
  3. Add carrots, drained pineapple, and nuts.
  4. Turn into a greased and floured pan (my preference is three 9” diameter layer pans).
  5. Bake a 350F for 40 minutes, or until an inserted toothpick comes out clean.
  6. Cool in pan, then invert and cool completely on a drying rack.
  7. Frost with cream cheese icing.


Cream cheese Icing

Beat together 1/4 cup softened butter, 16 oz cream cheese (2 bricks), 8-10 tbsp of icing sugar. Thin with milk, if required. If you are not making a layer cake you can half the icing ingredients.