Carrot Cake
photo by lauralie41
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
20
ingredients
- 2 cups sugar
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 4 eggs
- 1 1⁄2 cups canola oil
- 3 cups carrots, grated
- 1 cup walnuts, chopped
-
Frosting
- 1⁄2 cup butter
- 1 (8 ounce) package cream cheese
- 1 lb powdered sugar
directions
- Beat all ingredients in large bowl until smooth.
- Pour into 9 x 13 pan or 2 9" layer pans.
- Bake at 350°F 2 layer 35-45 minute.
- 13 x 9 45-50 minute.
- Let cake cool.
- Beat frosting ingredients until smooth.
- Frost cake. Sprinkle on some chopped nuts if desired.
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Reviews
-
A tasty carrot cake but a little to sweet for us. I used matchstick sliced carrots and enjoyed the texture they added to the cake. Used cream cheese frosting that I had on hand because I didnt have enough powdered sugar to make the frosting. Chilled until serving then sprinkled chopped walnuts on top. Made and reviewed for the Cooking Photo Forum's 8th Photo Swap Event.
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I have to agree with another reviewer that this cake is too sweet. I did cut down the sugar a bit and still think it was a bit too sweet. I made ours gluten free using brown rice flour, white rice flour and half the amount of tapioca starch plus 1 tsp of guar gum. I did add additional flour as it was very oily and also I tend to add a bit more when converting to gluten free. The outcome was too oily as well but maybe that is because of the gluten free flour change so I am not bumping off another star. It is pretty spiced in a nice way, I used sea salt for the salt, plus the rest of the ingredients including pathetic carrots that were not very sweet at all (not organic). I grated them after peeling on the larger side of my box grater. What we did love was the icing part. I used Danish cream cheese which has a creamier consistency and powdered my own sugar in my spice mill/coffee grinder to be corn free, the butter I used was unsalted. I won't make this cake again. Made for Please Review My Recipe: from 4 September 2011 ~
RECIPE SUBMITTED BY
Lavender Lynn
United States