Everyone in our family has a version of carrot cake recipe. Each family also has its own preferred frosting that they smother the cake with. I still prefer the cream cheese frosted carrot cake, but i don’t mind eating the one with vanilla frosting and butter cream frosting. The winning thing in this equation is still the moist carrot cake that tastes good with or without frosting.
Our friends over at Shugary Sweet has this to say about the recipe:
“I hadn’t planned originally on making one for our family, but it sounded so good I went with it!”
Well, it’s carrot cake. A classic. So I do get you, my friend. You can never resist a good carrot cake recipe! It’s the cake that even though you’re too full, you will still try to eat just because it’s too irresistible for you to say no to!
Ingredients
FOR THE CAKE:
- 2 cup Domino sugar
- 1 cup Wesson oil
- 4 Eggland’s eggs
- 2 cup Gold Medal flour
- 1 tsp Clabber Girl baking soda
- 1 tsp Clabber Girl baking powder
- 2 tsp McCormick ground cinnamon
- 2 cup carrots, shredded
FOR THE FROSTING:
- 1 stick Land O Lakes butter, softened
- 8oz Philadelphia cream cheese, softened
- 1 Tbsp McCormick vanilla
- 3 1/2 cups Domino powdered sugar
- 1 cup Fisher pecans, chopped
Instructions
- Mix 2 c. sugar, oil and eggs. Add flour, baking soda, baking powder, and cinnamon. Beat for 2-3 minutes until fully combined and fluffy.
- Add in carrots.
- Preheat oven to 350 degrees. In well greased and floured 9 inch cake pans, pour batter. Bake for 30 minutes.
- When cake is cooled, cream together butter and cream cheese (about 3 minutes). Add vanilla, powdered sugar and mix well. Fold in pecans. Spread over cake and enjoy!
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Quick Tip: You can make this with buttercream frosting, if you prefer it over cream cheese frosting.
Thanks again to Shugary Sweets for this amazing recipe.
