I've been making carrot cake for almost 30 years (yes, I'm that old!). I'm always looking for a new take on old favorites. Lucky for me, I found this recipe on allrecipes.com. It makes a dense, moist cake. It was the Mister's favorite cake until I made the Strawberry Shortcake Cake a few weeks ago.
The Mister requested this cake for Father's Day, I made it today. Because it's never a bad time to
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans (optional)
- Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Cream Cheese Frosting
1 stick unsalted butter, softened
8 oz. cream cheese, softened
1 t vanilla
4 C confectioner's sugar
Using a mixer, cream the butter and cream cheese until creamy. Add the vanilla. Beat in the confectioner's sugar, a little at a time (don't have the mixer speed too high, or you'll make a cloud of sugar dust!). After the sugar is mixed in, turn up the speed on the mixer and beat until it's done.