ELLEN'S TO-HEAVEN-AND-BACK CARROT CAKE

Ellen Bales

By
@Starwriter

I don't mean to brag, but this is guaranteed the best carrot cake anyone has ever put in their mouth. The secret is in using the best and freshest ingredients and beating each addition long and well. It bakes up so moist it almost melts in your mouth!


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Comments:

Serves:

12-16

Prep:

45 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CAKE:

1 1/2 c
vegetable oil
2 c
sugar
4
eggs
1 tsp
salt
2 tsp
baking soda
2 tsp
cinnamon
2 tsp
baking powder
2 c
all purpose flour
3 c
carrots, grated
3/4 c
chopped pecans or walnuts

CREAM CHEESE FROSTING:

8 oz
cream cheese, softened
1/2 stick
butter (do not substitute!)
1 box
powdered sugar
2 tsp
vanilla extract
1/3 c
chopped pecans or walnuts

Directions Step-By-Step

1
CAKE: In a large mixing bowl, blend oil and sugar. Use an electric mixer.
2
Add eggs, one at a time and beat well after each addition.
3
Combine dry ingredients in a separate bowl and add to mixture. Beat well.
4
In a food processor or a blender, grate carrots to make 3 cups (about 6 medium carrots).
5
Add carrots and beat well.
6
Add nuts and fold into batter.
7
Batter will be very thick. Pour into a greased and floured 9x13" pan or into 3 9" pans for layer cake.
8
Bake in a 325-degree oven for 1 hour. Frost with cream cheese frosting when cooled.
9
IMPORTANT: To have a light and moist cake, remember to beat long and well.
10
CREAM CHEESE FROSTING: Combine all ingredients, except nuts, and mix well. Frost the top of 9x13" cake. Or, if making layers, frost between each layer, as well as top and sides. After frosting, sprinkle nuts over cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Healthy
Hashtags: #moist, #rich, #decadent