Ingredients: |
Ingredients: 1 1/2 cups + 2 Tbsp. vegetable or canola oil
1 cup sugar
1 cup brown sugar
6 eggs
1 Tbsp. vanilla extract
3 1/4 cups flour
1 Tbsp ground cinnamon
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1/2 tsp. ground nutmeg
pinch of ground cloves
1 lb. finely-grated fresh carrots= 3 cups shredded carrots
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"Cream Cheese frosting" ingredients: 1 Tbsp. vanilla extract
3 (8oz) bricks cream cheese, room temperature 1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature 6 cups powdered sugar (or more if needed to thicken)
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Directions: |
Directions:Preheat oven to 350º. Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)
In the bowl of a large stand mixer, mix together oil, sugar and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.
In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on the medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/ or raisins, stir them in at this time as well.
Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature. Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire.
"Cream Cheese frosting": Using an electric mixer, cream cheese and butter on medium speed for 1 min. or until smooth. Add in vanilla extract & salt, continue mixing. Gradually add in powdered sugar. If frosting is too thick, add in a teaspoon or two of water & beat on medium-high until creamy. To thin, add more powdered sugar. |
This recipe for Heather's Carrot Cake is from