Carrot cake with spiced cream cheese frosting from The Back in the Day Bakery Cookbook by Cheryl Day and Griffith Day

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MarciK on December 27, 2024

    I made this for Christmas dessert and everyone loved it. Moist and nicely spiced. I made half recipe in 6” cake pans.

  • anya_sf on April 03, 2024

    There are many delicious carrot cake recipes out there, and this is one of them. I chose this because I had currants and pecans on hand, and also because it called for a relatively large ratio of carrots. I just made 1/2 recipe; the cake baked up taller than expected (filled the pan). The layer was flat and didn't need leveling. There was a generous amount of frosting, which would have been too sweet for my taste as written - I used less sugar.

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