Karen’s Carrot Cake
Family favorite birthday cake adapted from the Applehood & Motherpie Cookbook
Ingredients
Carrot Cake
- 2 cups flour
- 1½ cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 4 eggs
- ¾ cup cooking oil
- 4 cups grated raw carrots about 1 lb
- ¾ cup chopped pecans
Cream Cheese Frosting
- 2 8-oz blocks cream cheese, room temperature
- 3 TBS butter room temperature
- 3 + cups confectioners’ sugar
- 1 tsp vanilla extract
Instructions
Carrot Cake
- Heat the oven to 350° F.
- Whisk together flour, sugar, baking soda, salt and cinnamon. Set aside.
- In a large bowl, beat eggs until foamy. Slowly beat in oil.
- Add the flour mixture slowly to the wet ingredients. Mixing until smooth. Mix in the carrots and nuts.
- Pour into 3 greased & floured 9-inch round cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 25-35 mins.
- Cool cakes in pans for 15 mins then turn out onto cooling racks.
Cream Cheese Frosting
- Cream the cream cheese and butter in a large mixing bowl. Beat until well blended and smooth.
- Add vanilla. Add confectioner’s sugar ½ cup at a time until well combined.
- Place the 1st cake on serving platter, add a large scoop of frosting on top of it, and spread the frosting so that it covers the cake evenly and extends a bit over the edges. Repeat with the 2nd and 3rd layers of the cake. Then use the remainder of the frosting to frost all around the side edges and the top of the cake.
