Carrot Cake with Cream Cheese Frosting

Some cakes exist just to put a smile on our face. I'm convinced that carrot cake is one such cake. It is decadent and delicious. It's also a sweet way to get our vegetables! (If only it was a healthy way too....)

Carrot CakeThe first time I made this carrot cake, I was a teenager. My Uncle Dan was coming to our house for a visit. My mom told me we should bake a carrot cake for him becauseit was his favorite dessert. I'm not sure how true that statement is, but I do know that he enjoyed the cake we baked for him. 

While I love this cake, I don't make it often. Although I did make it twice in the last two weeks. The heat and humidity screwed up my baking and made the cake stick to the pan; so much so that the cake refused to come out at all. Luckily, it cooperated more the second time I baked it allowing me to share the recipe with you today. 

I began by chopping 1 cup of pecans and grating 3 cups of carrots. I chose to finely grate the carrots, but the recipe works just as well using a coarse grate. 

Carrot CakeOnce that was done, I set the oven to 350° to allow it to preheat. Then, in a large bowl, I whisked together 4 unbeaten eggs, 2 cups sugar, 1 1/2 vegetable oil, and 1 teaspoon vanilla. 

Carrot Cake
Ginny, in her enthusiasm, flicked some of the dry ingredients into the large bowl.

In a separate bowl, my daughter Ginny helped me mix together the dry ingredients: 2 cups flour, 2 tsp baking soda, 1 tsp cinnamon, and 1/2 teaspoon salt. 

Carrot CakeI slowly added the dry ingredients to the large bowl with the sugar mixture. Next, I added the carrots and pecans and stirred it. (Ginny helped me, but I had to finish the job).

Carrot Cake
Hard at work

I poured the cake batter into two 9-inch round cake pans that had been greased and floured. If you don't want the cake to stick to your pans, do not skip this step! I greased the pans with Crisco then added flour to coat the pans. 

The cakes went in the oven and baked for 40 minutes. I checked them with a toothpick to make sure they were done before removing them. I allowed them to cool for 10 minutes before removing them from the pans to cool further.

As the cakes baked, I made the cream cheese icing. In a bowl, I mixed together 8 oz. cream cheese, 1 pound powdered sugar, and a splash or two of milk. Only add the milk to thin it if necessary. 

After the cakes cooled, I frosted the cake. It looked amazing! And, you know what, it tasted heavenly! 

Carrot Cake

 

For a printable recipe, go to Adventures of a Jayhawk Mommy.

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