Carrot Cake

I love cream cheese. I don’t understand anyone who doesn’t love it. I know, there are people out there who could care less about it. But when paired with a moist, dense carrot cake, you simply cannot pass it up. This cake is probably the best carrot cake I have ever had. The winning factor – it’s melt in your mouth moist. Unbelievable.

A lot of people like to combine raisins, lemon and orange flavours with their carrot cakes. Not me. I want none of that fancy stuff. I want a cake that is rich, sweet and dense with the perfect hint of cinnamon and vanilla. That, my friends, is a cake of champions.

Claudia also made a similar version of this cake while I was growing up, but used a 13 x 9 inch baking pan. You can easily adapt this recipe to do just that. I find the layer cake adds a decadence that a sheet cake simply doesn’t have. Regardless, they both taste amazing.

Using an electric mixer, beat oil and sugar well.

Add eggs one at a time to the oil and sugar mixture.

Mix well.

In a separate bowl, mix together your flour, baking powder, baking soda, salt, and cinnamon.

Add dry ingredients to the wet ingredients in the electric mixer.

Fold in your carrots and pecans.

Grease and flour two 9-inch round cake pans.

Split batter to fill both cake pans.

Bake in a 350 degree fahrenheit oven for 1 hour, or until a toothpick comes out clean.

Transfer to a wire rack and cool for 5-10 minutes.

Remove from pan and cool completely.

Now is a good time to make your icing!

With your electric mixer, combine the icing sugar, cream cheese, vanilla and butter.

Beat on medium-high until creamy.

Ice the bottom cake layer.

Stack second cake layer on top and ice.

Aerial view.

Sweet, creamy and rich.

This cake is absolutely divine!

Slice it up and serve this decadent treat to all your lucky friends.

Enjoy!

Carrot Cake

2016-04-03 12:15:17

Serves 10

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Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

For the cake

1. 1-1/2 cups corn oil (Claudia insists you use Mazola as she has had best results with it)
2. 2 cups white sugar
3. 4 eggs
4. 2 cups flour
5. 2 tsp baking soda
6. 2 tsp baking powder
7. 2 tsp ground cinnamon
8. 1/2 cup pecans (or walnuts, we used pecans)
9. 1 tsp salt
10. 3 cups grated carrots

For the cream cheese icing

1. 1 cup unsalted butter (at room temperature)
2. 4 tsp vanilla (white if you have it so it doesn't affect the icing colour)
3. 2 packages (16 oz) cream cheese (at room temperature)
4. 4 cups icing sugar, sifted

Instructions

1. Using an electric mixer, beat oil and sugar well.
2. Add eggs one at a time to the oil and sugar mixture. Mix well.
3. In a separate bowl, mix together your flour, baking powder, baking soda, salt, and cinnamon.
4. Add dry ingredients to the wet ingredients in the electric mixer.
5. Fold in your carrots and pecans.
6. Grease and flour two 9-inch round cake pans.
7. Split batter to fill both cake pans.
8. Bake in a 350 degree fahrenheit oven for 1 hour, or until a toothpick comes out clean.
9. Transfer to a wire rack and cool for 5-10 minutes. Remove from pan and cool completely.

To make icing

1. With your electric mixer, combine the icing sugar, cream cheese, vanilla and butter.
2. Beat on medium-high until creamy.
3. Ice the bottom cake layer.
4. Stack second cake layer on top and ice.
5. Enjoy!

By Claudia's Cookbook

Claudia's Cookbook http://www.claudiascookbook.com/