Sea's Carrot Cake with Cream Cheese Icing

Sea Sun

By
@Seasun

While this is not my regular carrot cake recipe, it has to be another favorite. It is moist, dense and very flavorful.

The icing is not too sweet and compliments the cake very well, though the cake could easily be enjoyed without it. If you like a sweeter icing, just add more to taste.

You may add the nuts in the cake batter, though I chose to sprinkle on top as some members of the family like nuts, and some would rather have the cake without.

This cake reminds me so much of a carrot cake I used to eat as a child, any time I could get my hands on it! In fact, it tastes identical.

It's a keeper!


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Comments:

Prep:

25 Min

Cook:

50 Min

Method:

Bake

Ingredients

CAKE

2 c
2 cups flour (all purpose)
2 tsp
baking powder
2 tsp
baking soda
1/2 tsp
salt
2 tsp
cinnamon
2 c
sugar
4 large
eggs
1 1/3 c
vegetable oil
4 c
carrots (grated)

FROSTING

8 oz
cream cheese
1 stick
butter (softened)
3 1/2 c
powdered sugar (you may wish to add more to taste)
1 tsp
vanilla

TOPPING

3/4-1 c
pecans (chopped)
coconut (sweetened, shredded) if desired

Directions Step-By-Step

1
Preheat oven to 350 degrees. Prepare a 9x13 inch pan with vegetable spray.
2
Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
3
In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients.
4
Fold in the carrots and nuts. Spread evenly into the prepared pan.
5
Bake for 45-50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. (Watch the time as my oven is a little unpredictable. As long as you test it with a toothpick, it's fine!)
6
Combine cream cheese, butter, powdered sugar and vanilla in bowl and blend until light and fluffy. Spread on cake. Sprinkle nuts on top.

About this Recipe

Course/Dish: Cakes, Other Snacks
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom