Kathy's Broadway Carrot Cake
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Dear SOS: Would you please print a good carrot cake recipe, if not your best? Thank you.
Gloria Lozano
Rosemead
Dear Gloria: How about two carrot cake recipes? The first one is Virginia Eville’s best and it has a good buttermilk glaze. It was published in our old “My Best Recipe” column. We’re also including Kathy’s Broadway Carrot Cake, from 1995, with the more traditional, ever-popular cream cheese frosting.
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.
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