Carrot Cake
To make this classic cake, you will need a 9-inch round pan lined with parchment paper. Shredded carrots are a must. To make the cake even better, you can add nuts such as walnuts or pecans. Alternatively, you can use a store-bought carrot cake mix. Oil is also a must. To make it moister, use cream cheese frosting. Also, you should grate some carrots before you start blending the rest of the ingredients.
Ingredients
- Natalie’s Killer Carrot Cake
- 2 cup AP Flour
- 1 cup Dark Brown Sugar
- 1 cup Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Cinnamon
- 4 Eggs
- 1 1/4 cup 100% Vegetable Oil
- 3 cups Grated Carrots
- 1/2 – 1 cup Pecan Pieces save some for decorating
- Cream Cheese Frosting
- 2 8 oz packages Cream Cheese softened
- 2 TBS Butter softened
- 1 tsp Vanilla Bean Paste
- 1 TBS Lemon Juice
- pinch Salt
- 4 – 5 cups Powdered Sugar sifted
Instructions
- Natalie’s Killer Carrot Cake
- preheat oven to 350 degrees
- prepare two 9 inch cake pans
- Whisk together first 7 ingredients. In another bowl whisk together eggs and oil.
- Add dry ingredients to wet ingredients, mix until incorporated. Fold in carrots and nuts.
- Pour in two 9 inch cake rounds, bake for 35 – 45 minutes, or until a toothpick comes out clean.
- Let cool at least 30 minutes before taking out of pan.
- Cream Cheese Frosting
- Using your electric mixer, cream together first 5 ingredients until smooth.
- Add powdered sugar slowly until 4 cups have been added. I prefer my frosting a bit more thick so I used closer to 5 cups.
Video
Notes
There is 3 cups of grated carrots in this cake (which took me a pound of carrots to get) so this cake is somewhat healthy… right? OK wrong. But it’s SO good! I like to add lemon juice to my cream cheese frosting to make it more tangy. Oh and this cake stays moist for days, not that it will last that long!