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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

The Best Carrot Cake Recipe

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This recipe for The Best Carrot Cake is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• CAKE:
• 2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 4 eggs
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup flaked coconut
• 3 cups grated carrots (about 1 pound)
• 1 cup chopped walnuts
• CREAM CHEESE FROSTING:
• 1 (8-ounce) package cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
Directions:
Directions:
1. Preheat oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray; lightly flour the pans.

2. In a large bowl, with an electric mixer, combine granulated sugar, oil, eggs, baking soda, flour, cinnamon, salt, coconut, carrots, and walnuts, beating 30 seconds to 1 minute, or until a smooth, thick batter forms. DO NOT OVER-MIX! Pour batter evenly into prepared cake pans.

3. Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean and the tops are golden. Let cool completely.

4. In a large bowl, with an electric mixer, make frosting by combining cream cheese and butter; mix well. Add vanilla; mix well. Gradually add confectioners' sugar, continuing to mix until well combined.

5. Place one cake layer on a serving platter and frost top of cake. Place second layer on top of frosted layer. Frost top and sides of entire cake. Cover and chill until ready to serve.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 Hours
Personal Notes:
Personal Notes:
This cake is very moist. Always a favorite at neighborhood gatherings and birthday celebrations.

 

 

 

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