Old Fashioned Carrot Cake
The original, without all the modern fuss.
Servings: 10
Ingredients
For Cake Layers:
- 2 cups Carrots grated
- 4 large Eggs
- 2 cups Granulated Sugar
- 1 cup Canola Oil
- 2 cups All-Purpose Flour sifted
- 2 tsp Ground Cinnamon
- 3/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp Ground Nutmeg
Cream Cheese Frosting:
- 1/2 cup Butter
- 1 3 oz package of Cream Cheese
- 1 tsp Vanilla Flavoring
- 3 3/4 cup Confectioners Sugar
- 2 to 3 Tbsp Milk as needed
- 1 cup chopped Walnuts optional
Instructions
Cake layers:
- Grate the carrots, set aside.
- Place eggs in a large mixing bowl. Using mixer on medium speed, add sugar and beat, then add eggs one at a time.
- In a separate large bowl, place the level cups of sifted flour.
- Add cinnamon, nutmeg, baking soda, powder and salt.
- Whisk all the dry ingredients together until combined.
- Gradually add the dry ingredients into the egg mixture, beating until just combined.
- Fold carrots into batter with a spatula or large spoon.
- Prepare your two 8 inch cake pans with oil and flour or cooking spray.
- Divide batter between the two pans.
- Bake at 350F degrees for 30-40 minutes or until done.
- cool for 10 minutes before turning the cakes out of the pans, place layers on wire racks. Let cool completely.
Frosting:
- Place butter and cream cheese in mixing bowl.
- Cream together until smooth and fluffy. About 4-5 minutes.
- Add vanilla. Mix lightly.
- Gradually add confectioners' sugar.
- Add enough milk to reach desired spreading consistency.
- Add chopped walnuts if desired.
- Spread frosting over layers and decorate as desired.
- Store any leftover cake in the refrigerator
- Enjoy!
Notes
image by Darren Halos: https://www.pexels.com/photo/a-carrot-cake-with-white-frosting-5121948/