Sunday, April 20, 2014

Classic Carrot Cake

Happy Easter! I don't usually post on days other than Monday and Thursday, but seeing as it's a holliday, I'm making an exception.

I have always loved carrot cake... not so much carrots, unless they're cooked, but a slice of cake with cream cheese frosting is simply fantastic.

Carrot Cake:

Yield: 15-20 pieces

Prep: 30 minutes
Cook: 40 minutes
Cool: 1 hour
Ready In: 130 minutes (2 hours 10 minutes)


1 1/2 cup vegetable oil

2 cups granulated sugar

4 eggs

3 cups carrots, grated

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

Cream Cheese Frosting:

1 8 oz package cream cheese, softened

2 tablespoons butter

3 1/2 cups powdered sugar

1 teaspoon vanilla

1 cup chopped nuts (optional)


Carrot Cake:

Preheat oven to 350 degrees F, and grease a 9 x 13" pan.

In a large mixing bowl, mix together oil and sugar. Beat in eggs on at a time, and add vanilla.

Combine dry ingredients in a seperate bowl. Slowly add to wet ingredients, beating until fully combined. Stir in grated carrots.

Pour batter into prepared pan, and bake for 40 minutes. Cool completely, about 1 hour. Frost with cream cheese frosting.

Cream Cheese Frosting:

Beat cream cheese and butter until light and fluffy. Slowly add powdered sugar in 1/2 cup incriments until fully combined. Stir in vanilla and nuts. Frost cooled carrot cake. Enjoy!

Note: This is an adaption of a recipe by Gaylene Fusselman

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