Post by Granny Smith on May 3, 2014 16:27:34 GMT -5
This is the best carrot cake I've ever eaten. I got this recipe from one of the ladies I follow on Facebook, but I can't remember which one so I can give her credit. Please read my notes at the end of the recipe before you begin.
The Best Carrot Cake with Cream Cheese Frosting
Cake Ingredients:
2 cups sugar
1 cup light flavored olive oil
4 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon cinnamon
2 cups grated carrots
Icing Ingredients:
1/4 cup butter, softened
8 ounces cream cheese, room temperature
4 1/3 cups powdered sugar
2 teaspoons vanilla
Optional: 1 cup chopped pecans
Optional: 1/4 - 1/2 cup heavy cream, half and half or milk
Preheat oven to 350 degrees. Grease your pan thoroughly with butter. (A sheet pan, a 9x13, a bundt pan or (2) 8" rounds will all work well.) Mix the sugar, oil and eggs until smooth. Whisk together the dry ingredients in a separate bowl. Slowly add to the wet and mix to combine. Add the carrots and mix again. Pour into the prepared pan and bake until a toothpick inserted comes out with moist crumbs. A sheet cake should be done in about 25 minutes, a bundt cake will take closer to 45 minutes. Cool the cake completely before frosting.
Beat the cream cheese and the butter together until well combined. Add the sugar and the vanilla and beat again until smooth. Stir in the pecans, if desired. When the cake is completely cool, frost as desired. If you prefer a glaze over a spreadable frosting, gradually add cream or milk while stirring constantly until the frosting is the desired consistency. Invert the bundt cake over a large plate and pour the glaze over the top. Enjoy!
Notes: Instead of putting nuts into the frosting, I added 1/2 cup to the cake batter. I really liked it that way and will do it again.
This recipe makes a LOT of frosting. I think it would be a good amount for a sheet cake or layer cake, but seemed like way too much for a bundt cake. Next time I will only make half for a bundt cake.
The Best Carrot Cake with Cream Cheese Frosting
Cake Ingredients:
2 cups sugar
1 cup light flavored olive oil
4 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon cinnamon
2 cups grated carrots
Icing Ingredients:
1/4 cup butter, softened
8 ounces cream cheese, room temperature
4 1/3 cups powdered sugar
2 teaspoons vanilla
Optional: 1 cup chopped pecans
Optional: 1/4 - 1/2 cup heavy cream, half and half or milk
Preheat oven to 350 degrees. Grease your pan thoroughly with butter. (A sheet pan, a 9x13, a bundt pan or (2) 8" rounds will all work well.) Mix the sugar, oil and eggs until smooth. Whisk together the dry ingredients in a separate bowl. Slowly add to the wet and mix to combine. Add the carrots and mix again. Pour into the prepared pan and bake until a toothpick inserted comes out with moist crumbs. A sheet cake should be done in about 25 minutes, a bundt cake will take closer to 45 minutes. Cool the cake completely before frosting.
Beat the cream cheese and the butter together until well combined. Add the sugar and the vanilla and beat again until smooth. Stir in the pecans, if desired. When the cake is completely cool, frost as desired. If you prefer a glaze over a spreadable frosting, gradually add cream or milk while stirring constantly until the frosting is the desired consistency. Invert the bundt cake over a large plate and pour the glaze over the top. Enjoy!
Notes: Instead of putting nuts into the frosting, I added 1/2 cup to the cake batter. I really liked it that way and will do it again.
This recipe makes a LOT of frosting. I think it would be a good amount for a sheet cake or layer cake, but seemed like way too much for a bundt cake. Next time I will only make half for a bundt cake.