ELLEN'S TO-HEAVEN-AND-BACK CARROT CAKE

By Ellen Bales
@Starwriter

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!

Rating:

★★★★★ 2 votes

Comments:

34 Comments

Serves:

12-16

Prep:

45 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 1/2 c: vegetable oil
2 c: sugar
4: eggs
1 tsp: salt
2 tsp: baking soda
2 tsp: cinnamon
2 tsp: baking powder
2 c: all purpose flour
3 c: carrots, grated
3/4 c: chopped pecans or walnuts
8 oz: cream cheese, softened
1/2 stick: butter (do not substitute!)
1 box: powdered sugar
2 tsp: vanilla extract
1/3 c: chopped pecans or walnuts

How to Make ELLEN'S TO-HEAVEN-AND-BACK CARROT CAKE

Step-by-Step

1CAKE: In a large mixing bowl, blend oil and sugar. Use an electric mixer.
2Add eggs, one at a time and beat well after each addition.
3Combine dry ingredients in a separate bowl and add to mixture. Beat well.
4In a food processor or a blender, grate carrots to make 3 cups (about 6 medium carrots).
5Add carrots and beat well.
6Add nuts and fold into batter.
7Batter will be very thick. Pour into a greased and floured 9x13" pan or into 3 9" pans for layer cake.
8Bake in a 325-degree oven for 1 hour. Frost with cream cheese frosting when cooled.
9IMPORTANT: To have a light and moist cake, remember to beat long and well.
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.