Carrot Cake

Serving Size 24

Serving Size 24

3 cups grated carrots

2 cups all-purpose unbleached flour

2 cups white sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

4 eggs

1 1/2 cups olive oil

1 1/4 teaspoons vanilla extract

 

Optional Ingredients:

1/4 teaspoon ground nutmeg

3/4 cup chopped pecans

1 cup raisins or dried blueberries

 

Cream Cheese Icing

2 1/2 cups powdered sugar

1 (8 ounce) package cream cheese

1/2 cup unsalted butter, softened

1 1/4 teaspoons vanilla extract

 

Top:

1 cup chopped pecans

With all Optional Ingredients
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With no Optional Ingredients.

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Prep time 30 minutes

Cook time 40 minutes

 

Cake:

  1. Preheat oven to 350 degrees F. Grease 9×13 inch pan.
  2. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt, cinnamon and optional “nutmeg”. Stir in eggs, oil, 1 1/4 teaspoon vanilla and optional: chopped pecans and raisins or dried blueberries. Spoon batter into prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To Make Frosting: In a medium bowl, combine powdered sugar, cream cheese, 1/2 cup unsalted butter and 1 1/4 teaspoons vanilla. Beat until smooth. Spread on cooled cake. Optional top with chopped pecans.

Note: For carrots, a processor with cheese grater attachment works great. If you don’t have a food processor and hand cheese grater works well.

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