Carrot Cake
Carrot Cake is, at best sublime, and at worst, greasy and flavorless with delicious frosting. This Carrot Cake recipe has been my favorite for decades. I’ve tried many in search of something that gives great essence of carrots without being heavy or too oily. The classic cream cheese frosting compliments without stealing the show from the cake itself. You can rest assured that this will not disappoint and is still super easy.
I don’t bake as often as I would like. Unfortunately, everyone in our household needs to be conscious of moderating those delicious items that stack up on the waistline and keep us up at night with heartburn. But I love celebrating a milestone or event with a cake. And I think there’s something dramatic and special about a cake waiting to be cut into and enjoyed. So, occasionally I get to stretch those creative baking muscles. And more importantly, enjoy a piece of something that is truly special.
I don’t remember exactly when I started making this Carrot Cake. I do recall making it in almost every home I’ve lived in as an adult. Inspired by Cooking from Quilt Country by Marcia Adams, I’ve modified the recipe slightly and cut it down for a single layer. I have made it as a multi layered round cake, 9×13 rectangular, and single layer round. My criteria are time and number of guests. A multi-layer cake takes a little longer to frost and it’s tricky to transport. So, if you’re taking this to a potluck, opt for a single layer rectangular. If you’re having guests over, I’d recommend the round option for a wow factor if you have plenty of time. Quantities in this recipe make a 9″ round or 9×9. Double the recipe for 2 rounds or a 9×13.
You won’t need to throw this cake away because it went stale, it will disappear. And this won’t be the recipe that causes caloric remorse. There’s not much worse than deciding to indulge my sweet tooth only to be disappointed by the lackluster flavor or texture. There should be a refund policy on sweets that reach anything less than nirvana. You won’t experience that frustration with this cake. Bake on!
Carrot Cake
Ingredients
Cake
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ tsp Cinnamon
- ½ cup Vegetable Oil
- 1 cup Granulated Sugar
- ½ tsp Vanilla
- 2 Eggs
- 1½ cups Carrot, shredded
- ½ cup Pecans, chopped
Frosting
- 4 oz Cream Cheese softened
- ¼ cup Butter softened
- ½ lb Powdered Sugar
- ½ tsp Vanilla
- pinch Salt
- ¼ cup Pecans, chopped optional
Instructions
Making the cake
- Preheat oven to 325 degrees. Prepare a 9" cake pan or 9" square baking dish by spraying with cooking spray or wipe bottom and sides with butter or oil.
- In a large mixing bowl, combine the flour and the next 4 ingredients.
- In another large mixing bowl, combine the oil, sugar, and vanilla, stirring to mix well. Add the eggs, 1 at a time, and mix well after adding each. Mix in the carrots and nuts.
- Pour the wet ingredients over the dry, combine gently.
- Pour the batter into the prepared baking pan and place in the middle of the oven. Bake for 45-55 minutes or until the top springs back when touched lightly with your finger and the sides begin to shrink back from the pan. Let cool completely.
Frosting the cake
- In a large mixing bowl, whip the cream cheese and butter with a hand mixer until blended and smooth. Gradually add the powdered sugar, then the vanilla and salt. Beat well. Spread on the completely cooled cake and sprinkle pecans over the top of the cake if you like.
