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Friday, July 5, 2013

Carrot Cake with Cream Cheese Frosting

Carrot cake, while perfectly suited to the fall, is a delicious choice no matter the season. I find myself making it when I have too many carrots and nothing to do with them (I usually put them in soup, but during the summer months soup is not on the menu). Furthermore, I will make a carrot cake when I have too much cream cheese that isn't going fast enough. So for me, carrot cake is a "I have too much..." cake. If that makes any sense.

My carrot cake recipe (my great grandmother's!) is always a hit. I can say that I have never, ever messed this recipe up. It always turns out moist and delicious. 


3/4 cup granulated sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots

For the frosting:

1 (8 oz.) packet of cream cheese
1/4 cup butter
3 teaspoons milk
1 teaspoon vanilla
2 cups powdered sugar


- Grease two round pans and preheat oven to 350ยบ.
- In a large bowl beat sugar, oil, eggs.
- Add flour, cinnamon, soda, vanilla and salt.
- Stir in carrots with a wooden spoon.
- Bake for 30-35 minutes
- Cool in tin and then pop onto a wire rack and let cool for at least another hour.

In the meantime make the frosting...

- In a medium bowl beat cream cheese, butter, milk and vanilla until smooth. Gradually add the sugar and beat until completely mixed in. Refrigerate until you need to frost the cake.

Happy Baking!

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