12 or more, depending on serving size
Fran's StoryWho knew homemade carrot cake with whipped cream cheese icing could be so easy?
This is another old-timey dessert from Aunt Peggy. Actually, she's my cousins' aunt on the other side, but call her what you will, she's a fantastic dessert maker. (Also check out her Cherry Delight in my JAP recipes!) =^..^=
FOR THE CARROT CAKE:
1 1/2 c
chopped walnuts or pecans, optional
flaked coconut, optional
WHIPPED CREAM CHEESE ICING
1 1/2 stick
butter or margarine, softened
Find more recipes at goboldwithbutter.com
(3/4 block) cream cheese, softened
3-3 1/2 c
walnuts or pecans for decorating, optional
1Preheat oven to 350 degrees F.
Spray 13 x 9" pan with cooking spray and set aside. (I used a bundt pan in the photos & any other type of cake pan will work, too. Just adjust the baking times!)
NOTE: If you're using a bundt pan, spray it EXTRA-well. Don't ask me how I know this...
2Grate the carrots or, even better, have someone else grate the carrots while you measure, assemble, and mix. It's good to delegate when you can! Set the carrots aside when finished.
3In a medium mixing bowl, add the flour, cinnamon, salt, and baking powder. Using the mixer on LOW speed, mix together quickly. Or just stir it with a big fork, if you're afraid of a mess. Set aside.
4In a large mixing bowl, beat the eggs with the mixer. Add the sugar & oil. Beat well. Then add the flour mixture, a little at a time until everything is well incorporated. Stir in the grated carrots with a large spoon.
5If you like nuts, stir in the chopped walnuts or pecans with the spoon, too. Same with the coconut, if you choose.
7Bake at 350 degrees F for 40-50 minutes for the 13 x 9" pan size, or until a cake tester comes out clean. (Do NOT overbake, so check early!)
Remove from oven & cool completely before frosting. If you're not serving from the cake pan, only cool for 10 minutes before turning out the cake onto cooling racks.
8FOR THE WHIPPED CREAM CHEESE ICING: Cream the butter well with the mixer. Add the cream cheese & vanilla, then beat until blended. Gradually add the confectioners sugar and continue beating until the mixture is smooth & of the desired consistency. If the icing is too soft to spread, chill for awhile in the refrigerator.
About this Recipe
Fran Miller TchrLdy71 - Sep 2, 2013
OOPS! I haven't posted Peggy's Cherry Delight recipe yet. I'll try to do that soon and post the link in these comments. It's worth waiting for! =^..^=
Amy Stronach amester12 - Apr 5, 2014
I love the look of the bundt pan. Question though- would you bake it for the same amount of time?
Terri Wagnon twagnon - Nov 26, 2014
Best Carrot Cake I have ever had. Making it again this Thanksgiving. My son loves this cake. It will be a big hit. Thanks for the recipe!!!