I've made many carrot cakes in my life, and I have loved them all! However, I believe this recipe to the Best I have made! This recipe came from Chow.com. I'm not a big fan of having all the extras in it, I like it plain and simple! This is loaded with carrots and has just the right amount of spice! Of course, the cream cheese frosting makes the cake! This cake was so good that my son who has never liked carrot cake, has now come to love it!
Proof that the recipe is definitely good!
2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1/2 tsp. nutmeg
1 1/4 cup oil
1 cup white sugar
1 cup packed brown sugar
2 tsp. vanilla
3 cups grated carrots (use the largest grater size)
Optional: 1 cup raisins, 1 cup chopped pecans or walnuts. (I didn't use either)
Cream Cheese Frosting:
1- 8 oz. package cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
Preheat the oven to 325 degrees. Lightly grease and flour a 9x13 baking pan.
In a large bowl, combine the oil, sugars, vanilla, and eggs together and blend well with a mixer.
In a seperate bowl. sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the flour to the sugar and egg mixture and mix well.
Stir in the grated carrots. (Add the nuts and raisins at this time if you like)
Pour into prepared pan. Bake for 40-45 minutes, or until a fork comes out clean. (Check, baking time will depend on your oven)
Cool after taking out of oven.
For the frosting, blend together the cream cheese and butter until creamy. Gradually add the powdered sugar, then the vanilla and beat for about a minute. Scrape down the sides of the bowl and beat again.
Spread over the cooled cake.
(Keep in refrigerator)
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