bea's carrot cake
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.
prep time
cook time
method
Bake
yield
Ingredients
- CAKE LAYERS:
- 2 cups sugar
- 2 cups self-rising flour
- 21/2 to 3 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups canola oil
- 4 medium eggs, slightly beaten
- 1 teaspoon pure vanilla extract
- 1 1/2 cups freshly grated carrots
- CREAM CHEESE ICING:
- 8 ounces cream cheese, rm temp
- 1 stick real butter, rm temp
- 2 teaspoons pure vanilla extract
- 16 ounces powdered sugar
- 1/2 cup pecans or walnuts, chopped
How To Make bea's carrot cake
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Step 1Preheat 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.
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Step 2ICING: Cream butter & cream cheese with electric mixer. Add vanilla then the powdered sugar & blend well. Fold in nuts then ice cooled cake layers.
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Step 3Note: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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