Carrot Cake
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. This one is easy, moist, and the delicious cream cheese frosting partners well without stealing the show.
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.
Notes
This cake should be refrigerated due to the cream cheese in the frosting. Bring the cake to room temperature before serving for optimal flavor.
Double all ingredients and use a 9 x 13" baking dish or 2 - 9" cake pans for 16-20 servings. The baking time remains the same.