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Carrot Cake with Cream Cheese Frosting

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READ REVIEWS (3)

1 hr 30 mins total
45 mins prep

Recipe Filed Under
American, Baking, Cake, Easter, Mother's Day, Baby Shower, Housewarming, Church Supper, Entertaining, Potluck

Provided By: Gina Marie Miraglia Eriquez

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TIPS:
• You can make the cake layers up to 1 day ahead, kept wrapped in plastic, at room temperature.
• Frosting can be made up to 1 day ahead, chilled in an airtight container, bring to room temperature before using.
• You can use 2 (9- by 2-inch cake pans instead, but use about 1 1/2 cups frosting between the 2 layers.

Ingredients

Serves:

FOR CAKE

2 1/4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 1/4 teaspoons salt

1/2 teaspoon ground nutmeg

1 1/2 cups vegetable oil

1 cup granulated sugar

1 cup light brown sugar

2 teaspoons vanilla extract

4 large eggs

3 cups grated carrots (from 6 medium carrots)

1 cup walnuts, chopped (optional)

3/4 cup raisins (optional)

FOR FROSTING

2 (8-oz) packages cream cheese, softened

1 stick unsalted butter, softened

1 teaspoon vanilla extract

2 teaspoons fresh lemon juice

2 1/2 cups confectioners sugar

Directions

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter and flour 3 (8-inch) round cake pans.

Whisk together flour, cinnamon, baking soda, baking powder, and salt in a bowl.

Beat together oil, sugar, eggs, and vanilla in a bowl with an electric mixer at medium speed until combined well, about 2 minutes. Mix in carrots, nuts, and raisins (if using) at low speed, then add flour mixture and mix until just combined.

Divide among pans and bake until a skewer inserted into the center of the cakes comes out clean, 35 to 40 minutes. Cool layers in pans on a rack 10 minutes, ten invert layers on a rack to cool completely.

Beat together cream cheese, butter, lemon juice and vanilla in a large bowl with an electric mixer at medium-high speed until fluffy, about 2 minutes. Reduce speed to medium and add confectioners sugar, and beat until frosting is smooth.

Place 1 cake layer bottom side up on a cake plate and spread with about 1 cup frosting. Place remaining cake layer, right side up on top and spread with about another cup frosting,then top with last layer and spread with remaining frosting on tops and sides of cake.

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3 Comments

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sylallan

sounds good to me will try it.

October 08 2011 at 10:05 PM Report abuse Permalink rate up rate down Reply

LARRY BECKNER

SOUNDS GOOD TO ME!!!!!!

October 01 2011 at 12:48 PM Report abuse Permalink rate up rate down Reply

Shawn Mc

This was my first attempt at making a Carrot Cake so I tested it out on my co-workers. Nothing but rave reviews.

I used two 9" dark pans and baked it at 350 for 30 minutes. I recommend Sun-Maid's "Baking Raisins" which helps it keep the cake moist.

This was extremely easy to make and I have already handed out several copies of the recipe. Enjoy!!!

March 24 2011 at 11:56 AM Report abuse Permalink rate up rate down Reply