Carrot Cake from Scratch
for a moist, rich flavorful treat. No cake mix in sight here! This is the real deal with cream cheese frosting and all. This cake will up your domestic diva status for sure!
- 4 Eggs
- 1 Cup vegetable oil
- 4 Cups, approx. 1 lb. grated carrots
- 2 Cups sugar
- 2 Cups flour
- 2 tsp. Cinnamon
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2/3 Cup chopped pecans and/or walnuts
Preheat oven to 350 degrees. Grease and flour two 8 or 9 inch pans. (works fine in a 9×11 pan as well)
Cream Cheese Frosting
- 1 package cream cheese
- 3 TBSP butter
- 3 cups approx. powdered sugar
- 2 TBSP milk
Beat in stand mixer until smooth. Add more powered sugar if you want the frosting thicker.
In a microwaveable bowl, place the 4 cups of grated carrot. I just peel the carrots and shred them in a stand grater. It only takes a few minutes. Use a piece of plastic wrap to cover top of the bowl, with a corner turned back to vent. Cook on high in microwave 2 minutes. Remove and allow to mostly cool.
In another large bowl, beat the 4 eggs until light and foamy. Add oil in a thin stream and beat well.
Add sugar, mix, then add flour, cinnamon, baking soda and salt. mixing well. (if you live in high altitude like I do, add 1/4 C. more flour
Fold in carrots and nuts.
Pour into prepared pans and bake about 30 minutes. Insert a toothpick into center, if it comes out clean it is done. Keep an eye on it towards the end of the time, many oven temps vary!
Cool 10 minutes and turn onto cooling racks. Cool completely before frosting.
Frost with cream cheese frosting. Keep in refrigerator. Is fantastic even days later. If you have room in your fridge and you are having a party the next day, this would be fine to make a day ahead! Be ready for all the mmmmms and and ahhhhs! Its that good.