BEA'S CARROT CAKE

Bea L.

By
@BeachChic

I've tried other recipes but this is one of "my" personal favorite, which I have tweeked to suit me. I make this cake, freeze & then slice it & store each individual slice in storage containers from Walmart. Those containers are approximately 5x5 & 1-2" deep. This way I always have cake for unexpected guests. I usually freeze a whole cake as well in case of a death in the area. Most other cakes freeze well, too.


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Comments:

Method:

Bake

Ingredients

CAKE LAYERS:

2 c
sugar
2 c
self-rising flour
21/2 to 3 tsp
ground cinnamon
1/4 tsp
salt
1 1/2 c
canola oil
4 medium
eggs, slightly beaten
1 tsp
pure vanilla extract
1 1/2 c
freshly grated carrots

CREAM CHEESE ICING:

8 oz
cream cheese, rm temp
1 stick
real butter, rm temp
2 tsp
pure vanilla extract
16 oz
powdered sugar
1/2 c
pecans or walnuts, chopped

Directions Step-By-Step

1
Preheat oven to 325-350. Prepare three 8" or 9" cake pans. Peel and grate carrots.
CAKE: Blend all dry ingredients together. Stir in oil, then eggs & mix well. Add vanilla & carrots and combine well. I do this with a spoon instead of an electric mixer. Pour into 3 prepared pans & bake at 325-350 until tests done (approx 25-30 min). Cool in pans for 10 min then turn out and cool completely.
2
ICING: Cream butter & cream cheese with electric mixer. Add vanilla then the powdered sugar & blend well. Fold in nuts then ice cooled cake layers.
3
Note: use whole carrots...peel & grate them yourself when ready to make this cake. Also leave cream cheese & butter out overnight or at least for several hours before using. I especially like using White Lilly flour.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American