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Receta Aunt Flossie's Carrot Cake

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My long-time Hill Country Mysteries friends might remember Aunt Flossie's Jalapeno Cornbread, one of our family's favorites. Since I published that recipe, a lot of other families are enjoying it too, judging by the number of page views here and pins on Pinterest.

Aunt Flossie was my grandmother's cousin's wife, known in her time as a good cook. When she brought a dish to the church supper, people headed to the line for "Aunt Flossie's __________" and her specialty recipes live on in her name in our family cookbook.

Her carrot cake is still my mother's favorite and I make it for Mom's birthday every year. The presentation would be more impressive if I made it as a layer cake, but a flat pan fits easier in Mom's fridge.

It's easier to cut too, which is good, since Mom eats it for breakfast and sometimes dinner. She's 89 this year and no one is going to tell her she can't have cake for breakfast.

So I'm sharing the recipe here in case you have a celebration coming up. I can't guarantee Flossie's carrot cake will take you to a healthy 89, but my mother looks great.

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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 20


Cost per serving $0.72 view details
  • Cake:
  • 1 1/4 cup oil (I use canola)
  • 2 cups sugar
  • 4 eggs
  • 2 cups flour (good with regular flour, even better with half & half whole wheat and white whole wheat)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 3/4 teaspoon salt
  • 3 cups grated carrots (a little less than a pound)
  • Icing:
  • 1 stick softened butter
  • 8 oz softened cream cheese
  • ~ 3 cups powdered sugar (to taste)
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1 cup chopped pecans


  1. Cake:
  2. Preheat oven to 350F. Grease and flour a 9x13 pan (or three 9" layer pans).
  3. Beat sugar into oil, then beat in eggs one at a time. Sift in dry ingredients, then mix in carrots.
  4. Bake approximately 45 minutes (or ~ 18-25 minutes for layers).
  5. Cool completely before icing.
  6. Icing:
  7. Cream butter, cream cheese, salt and sugar until smooth. Add vanilla and mix. Spread on cooled cake and sprinkle nuts on top. Cover and store uneaten cake in the refrigerator.
  8. Don't feel guilty about calling it breakfast.


Nutrition Facts

Amount Per Serving %DV
Serving Size 120g
Recipe makes 20 servings
Calories 483  
Calories from Fat 251 52%
Total Fat 28.61g 36%
Saturated Fat 7.26g 29%
Trans Fat 0.35g  
Cholesterol 64mg 21%
Sodium 509mg 21%
Potassium 132mg 4%
Total Carbs 53.41g 14%
Dietary Fiber 1.5g 5%
Sugars 22.05g 15%
Protein 4.8g 8%
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