ellen's to-heaven-and-back carrot cake
I don't mean to brag, but this is guaranteed the best carrot cake anyone has ever put in their mouth. The secret is in using the best and freshest ingredients and beating each addition long and well. It bakes up so moist it almost melts in your mouth!
prep time
45 Min
cook time
1 Hr
method
Bake
yield
12-16 serving(s)
Ingredients
- CAKE:
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 4 - eggs
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 2 cups all purpose flour
- 3 cups carrots, grated
- 3/4 cup chopped pecans or walnuts
- CREAM CHEESE FROSTING:
- 8 ounces cream cheese, softened
- 1/2 stick butter (do not substitute!)
- 1 box powdered sugar
- 2 teaspoons vanilla extract
- 1/3 cup chopped pecans or walnuts
How To Make ellen's to-heaven-and-back carrot cake
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Step 1CAKE: In a large mixing bowl, blend oil and sugar. Use an electric mixer. -
Step 2Add eggs, one at a time and beat well after each addition.
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Step 3Combine dry ingredients in a separate bowl and add to mixture. Beat well.
-
Step 4In a food processor or a blender, grate carrots to make 3 cups (about 6 medium carrots).
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Step 5Add carrots and beat well.
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Step 6Add nuts and fold into batter.
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Step 7Batter will be very thick. Pour into a greased and floured 9x13" pan or into 3 9" pans for layer cake.
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Step 8Bake in a 325-degree oven for 1 hour. Frost with cream cheese frosting when cooled.
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Step 9IMPORTANT: To have a light and moist cake, remember to beat long and well.
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Step 10CREAM CHEESE FROSTING: Combine all ingredients, except nuts, and mix well. Frost the top of 9x13" cake. Or, if making layers, frost between each layer, as well as top and sides. After frosting, sprinkle nuts over cake.
- 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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