Recipe Of The Month: Pamela’s Famous Carrot Cake


From the kitchen of: Pamela Kiersey

Preparation time: 20 minutes Number of servings: 12-24


CAKE 1    lb. carrots: peeled and grated, 35-40 baby sized 1    cup vegetable oil 4    eggs 2    tsp. vanilla 2    cups sugar 2    cups flour 3    tsp. ground cinnamon 2    tsp baking soda 1    tsp. salt FROSTING 1    stick of butter 8 oz. cream cheese (both at room temperature) 3    cups of confectioners sugar 1    tsp. vanilla 2    tbsp. milk 1    cup chopped walnuts


–     Pre-heat oven to 350 degrees f. –     Grease and flour a 9”x13”x2” pan; or two layer cake pans; or use two 12 ct. muffin pans lined with cupcake papers –    Cream all the wet ingredients, except the carrots; Sift the dry mixture –    Mix the wet and dry ingredients together, do not over mix, thoroughly fold in the grated carrots –    Pour into the prepared pan(s); Smooth out the top with a spatula –    Bake for approximately 50-60 minutes in the cake pan or 40-45 minutes in the layer cake pans or 20 minutes for cupcakes, half-way through the baking time turn pans for even cooking –    Check for doneness with a clean toothpick –    Cool for at least one hour before frosting –    Keep refrigerated

Tags: carrot cake, recipe of the month

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