CARROT CAKE
INGREDIENTS
- 2 cups AP flour
- 4 eggs
- 2 Tsp baking powder
- 1½ Tsp baking soda
- A pinch of salt
- 3 cups grated carrots
- 2 Tsp ground cinnamon
- 1¼ cups vegetable oil
- 2 cups granulated sugar
- 2 Tsp vanilla extract
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 4 cups powdered sugar, sifted
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 Tsp vanilla extract
INSTRUCTIONS
● Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
● In a large bowl, beat eggs until light. Gradually add oil, sugar, and vanilla, beating until well blended.
● Stir in the flour mixture until just combined.
Fold in the grated carrots, and if desired, the nuts and raisins.
● Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
● Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Cream Cheese Frosting:
● In a large bowl, beat together the softened butter and cream cheese until smooth.
● Gradually add powdered sugar and vanilla extract, beating until the frosting is smooth and creamy.
Assemble the Cake:
● If the cakes are doom shaped on top, trim them flat with a knife. Place one cake layer on a serving plate and spread a layer of frosting on top.
● Place the second cake layer on top of the first and spread frosting on the top and around the sides of the cake.
Serve:
Garnish with nuts if you want.