Best Tasting Carrot Cake
By
Cecelia Anderson
@ceander
13
I first made this recipe before the birth of my second child back in 1981. This is the infamous carrot cake recipe. Follow this to the letter and it will be a taster's delight. Moist and delicious, this is my go-to cake.
Blue Ribbon Recipe
This carrot cake recipe is very clever. It's a lot like a blondie recipe but with finely shredded carrots. The moistness of the cake lends to grating the carrots with a fine grater. It's delicious! It can easily be served in a 9x13 pan or layered into 2-3 layers. You won't find a simpler carrot cake recipe anywhere. It's a great recipe that will definitely impress.
Note: If you layer the cake, make sure to double the icing recipe (or triple if you like a lot of icing).
Ingredients
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FOR CAKE
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2 call-purpose flour
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2 csugar
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1 tspbaking powder
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1 tspbaking soda
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1 tspsalt
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1 tspground cinnamon
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3 cfinely shredded carrot
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1 ccup cooking oil
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4eggs
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1/2 cchopped nuts
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CREAM CHEESE FROSTING
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1 pkgcream cheese (3 oz)
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1/4 cbutter or margarine
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1 tspvanilla extract
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2 csifted powdered sugar
How to Make Best Tasting Carrot Cake
- In large mixing bowl, stir together flour, sugar, baking powder, soda, salt, and cinnamon.
- Add shredded carrot, oil, and eggs.
- Beat with electric mixer until well combined. Beat on medium speed for 2 minutes.
- Turn into greased and floured 13X9X2-inch baking pan or two 9X11/2 inch round baking pans.
- Bake large pan in 325-degree oven for 50 to 60 minutes or until cake tests done. If using round pans, begin checking at 45 minutes.
- Remove layers from pan after cooling 10 minutes. Cool thoroughly. Cool on wire rack.
- For Cream Cheese Frosting, beat together cream cheese, butter or margarine, and 1 teaspoon vanilla.
- Gradually add 2 cups sifted powdered sugar.
- Beat until smooth.
- Frost the cake.
- Sprinkle with chopped nuts.
