Wednesday, September 25, 2013

Carrot Cake!

 

This is my carrot cake recipe that I have made for years, ever since I first got married actually.   It seems that usually when I post cake recipes, they are always someone elses...my mother's, my aunt's, but this one is actually my own.  Now, I am sure when I first made it I found it in a cookbook someplace, but I have adapted it to suit my own tastes.  This was one of the first cakes I remember making that got compliments and people would ask me for the recipe.  I have always considered myself more of a cook than a baker, so years ago I was excited to find a cake I seemed to do well.    
 
There are multitudes of carrot cake recipes and every one seems to use different ingredients.  Some have pineapple, some raisins, some even coconut, but I really like a carrot cake that is fairly straight forward and has mainly carrots in it.   That is this recipe.   I also don't like too many spices in my carrot cake, just a lot of cinnamon and a touch of vanilla.  Here is what you will need for my carrot cake:
 
1  1/2 cups oil
2 cups granulated sugar
2 cups all purpose flour
2 tsp. baking powder
1  1/2 tsp. baking soda
1  tsp. salt
2 tsp. cinnamon
4 large eggs
3 cups raw, finely grated carrots
1/2 cups walnuts, chopped
 
Frosting:
 
1 (8 oz.) pkg cream cheese (softened)
2 Tbs. butter
1  (1 lb.) box of confectioner's sugar
1 tsp. vanilla
1 cup walnuts, chopped (2 cups if you press them around the outside layers of the cake like I did)
 
Preheat over to 350 degrees.
 
Beat oil and sugar together in a mixing bowl. Sift together all of the dry ingredients.  Stir half of the dry ingredients into the oil and sugar mixture.  
 
Add the other half of the dry ingredient alternating with the eggs, mixed in one at a time.  Mix well after each addition.  Add the vanilla, carrots and 1/2 cup nuts and mix well.
 
Pour into 3  9" cake pans lined with parchment or wax paper and sprayed well with nonstick baking spray.   You can also bake this in 2  9" baking pans or in a 9"x13" pan.  You will need to increase the baking times. 
 
If using three 9" pans, bake for 25-27 minutes.   Remove from oven and allow to cool. 
 
Prepare cream cheese frosting while cakes cool.  Beat the cream cheese and butter with an electric mixer until fluffy.   Add in the confectioners sugar and vanilla and beat until smooth.  Mix in the chopped nuts, unless you are pressing them around the sides of the cake.  This takes more nuts, so you will need about 2 cups. 
 
Turn the cakes out onto a cake plate and frost as you desire. 
 
 






20 comments:

  1. It looks fabulicious!!

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  2. I have a carrot cake every year for my birthday in November (made from a box) but never thought till now that I should try my hand at making one from scratch. I'm sure it's 10x better! Thank you for this recipe!

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  3. this looks absolutely yummy !!!

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  4. Thx for sharing recipe. It's in my recipe box now.

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  5. Has anyone tried it without nuts? Does it make any difference? My husband hates nuts.

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  6. Instead of grating carrots, use 1 lg. or 2 small jars of carrot baby food. This works great. I make this for my husband's b'day every year. Tastes better the second day and third day, if it last that long.

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  7. I do the same with three cups grated carrots. This is very simular to mine but I have to try this one. Only difference is I used one cup light brown sugar and one cup regular.

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  8. All of my cream cheese frosting recipes call for 1 stick of butter. Is this really just a mere 2 tsp of butter?

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  9. It is 2 Tablespoons, but yes, that is all it needs. I know some recipes call for more, but I think that is just overkill and is not needed. The frosting also does not hold up as well with all of that butter.

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  10. Can you use pecans instead of walnuts?

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  11. 1 1/2 cups oil to only 2 cups flour?

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    Replies
    1. Yes, it's an extremely moist cake an remember you are adding 3 cups of carrots also.

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  12. Is it ok to use self-rising flour and omit the baking powder, baking soda and salt?

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  13. That seems like VERY MUCH oil ! Do you use vegetabe oit, corn, canola?? Does it make any difference in flavor??

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  14. How long do you bake it if using a 9x13 pan? And is it still 350 degrees?

    Shirley

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  15. How much Vanilla in the cake?

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  16. When you say a cup, is that a large or small cup ? Could you not put in pounds or ounces. Thank you

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    Replies
    1. I am sure you meant this as a joke, but a cup is a standard measuring cup used in cooking.

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  17. Any idea on how long baking in the 13 x 9 pan would be? I am planning to bake this for my husband's 60th birthday! Thanks!!

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  18. How come everyone is having a problem with this recipe??
    I am reading the same thing and it's perfect !! Thanks for the Post I am going to try it.

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