Some recipes earn a permanent place in the recipe box, and Carrot Cake is the kind I happily return to. It feels festive enough for company and just as welcome on an ordinary afternoon. Bring it to the table with confidence and let everyone discover it for themselves.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/4 cup milk
- 1 cup vegetable oil
- 1 tbs non alcoholic vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 3 cups shredded carrots
- 1 cup chopped walnuts
Cream cheese frosting
- 6 ounces cream cheese, room temperature
- 6 tbs unsalted butter
- 2 1/2 cups powder sugar
- 1 tbs vanilla paste
- 1 tbs heavy cream
Instructions
- Preheat oven to 350 F.
- Prepare your pans with 6 tablespoons of butter, flour and parchment paper. I used 2 (9 inch pans) you can also use 9×13 or a Bundt pan the only thing you have to watch out for is cooking time.
- Beat 4 eggs with the sugar and brown sugar for 2 minutes add 1/4 cup of milk, oil and vanilla and beat for another 2 minutes.
- Add the flour, 2 teaspoons of baking soda, 1 teaspoon of baking powder, salt and cinnamon, continue beating on medium speed until smooth.
- Fold in the carrots and 1 cup of walnuts.
- Pour the batter in your prepared pan and bake. For the 2, 9 inch 30-35 minutes if doing a 9×13 could take up to 50 minutes.
- Let coo in the pan for 10 minutes, then invert the cake on a wire rack to cool completely.
- Beat together until smooth.