Thursday, October 15, 2015

Southern Style Carrot Cake

Carrot Cake

    2½ cups all purpose flour
    1½ cups granulated sugar
    4 tsp cinnamon
    1 tsp salt
    1½ tsp baking soda
    4 eggs, lightly beaten
    1 tsp vanilla extract
    1 cup canola oil
    3 cups grated carrots
    ½ cup raisins

Cream Cheese Frosting

    16 oz. cream cheese, room temperature
    2 sticks of butter, room temperature
    3 tsp vanilla extract
    2 cups powdered sugar
    ½ cup chopped pecans or walnuts (optional)

Carrot Cake

    Preheat oven to 350°. Grease and flour three 9" cake pans
    In a medium mixing bowl, whisk together the flour, sugar, cinnamon, salt and baking soda and set aside
    In a small mixing bowl, whisk together the eggs, vanilla extract and canola oil.
    Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined
    Stir in the carrots and raisins
    Pour into the three 9" cake pans and bake for 20-25 minutes
    Remove from oven and let cool completely before frosting

Cream Cheese Frosting

    Beat the cream cheese, butter and vanilla extract together until they are fully incorporated
    Add the powdered sugar and mix until it is smooth and creamy
    When frosting the cake, sprinkle the chopped nuts onto the frosting between the layers


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