BEA'S CARROT CAKE

1
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.

Rating:

★★★★★ 4 votes

Comments:
Method:
Bake

Ingredients

Add to Grocery List

  • 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

How to Make BEA'S CARROT CAKE

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.

Printable Recipe Card

About BEA'S CARROT CAKE

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




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