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Carrot Cake

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This carrot cake was a favorite of my grandfather, Jay Lehman, founder of Lehman’s. (From Lehman’s Sapphire Cookbook Collection, page 170)




  • 3 C carrots, chopped
  • 1 1/4 C. oil
  • 1 2/3 C. white sugar
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 C. white flour
  • 4 eggs

You can also make cream cheese icing for this cake.


  • Full fat brick cream cheese
  • 1 stick unsalted butter
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 4 C. powdered sugar


  1. Blend chopped carrots and oil in the blender to form a puree.
  2. Place in mixing bowl and add dry ingredients.  Stir together. 
  3. Add eggs and beat on medium-low for three minutes. 
  4. Bake in a greased 9 x 13 pan at 350 degrees for 45 minutes.
  5. For icing, combine butter and cream cheese and beat until well-combined and lump-free.  Add vanilla and salt and stir well.
  6. With the mixer on low, gradually add sugar until completely combined. 
  7. Frost cake when completely cooled.   Sprinkle the top of the cake with pecan or walnut pieces.


Top cake with pecans or walnuts if desired.

Keywords: carrot cake, lehmans cookbook, lehmans sapphire cookbook collection