The Ultimate Carrot Cake Recipe
Best Recipe for Carrot Cupcakes and Cakes with Cream Cheese Frosting
Sep 27, 2009
Unlike most carrot cake recipes, this one is incredibly moist – as long as isn't severely overcooked – and delicious enough to tempt even those who claim not to like carrot cake. It is relatively easy to make; the only hard part is grating all those carrots — expect a sore arm unless there is help to be had for the grating! The cream cheese icing is truly "the icing on the cake", and compliments the flavors beautifully, without being overpowering as some icings can be.
Unlike most "fruit" cakes, carrots are just fine year round, and so this is a wonderful cake to make in the winter, when things like fresh peaches or berries or good quality apples are harder to find. The cinnamon spiciness blends well with other winter favorites, like mulled apple cider.
However, this versatile cake is every bit as delicious in the summer. Paired with a scoop or two of ice cream, especially if the cake is chilled first, is a wonderful, fresh tasting summer delight.
This is truly a dessert for any occasion. Try it – and fall in love with it – today!
The Ultimate Carrot Cake Recipe
Ingredients:
- 2 c. flour (1 c. white and 1 c. whole wheat or any combination of one or both)
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp nutmeg (optional)
- 1 tsp. ground ginger (optional)
- 1 tsp salt
- 4 eggs
- 2 c. sugar
- 1 ½ c. vegetable oil, such as Wesson or Smart Balance
- 3-4 c. grated carrots
Directions:
- Mix dry ingredients except for sugar together in a large bowl.
- Beat egg, sugar and oil together in a second bowl.
- Mix dry and wet ingredients together, then fold in the grated carrots.
- Bake in 13x9x2 baking pan or two 8 inch round pans (slightly under filled) until a toothpick or knife comes out clean — this can be a surprisingly very long time. If making the recipe as cupcakes, cook for a slightly shorter very long time.
- Turn out onto cake rack and allow to cool while making the icing.
Cream Cheese Icing
Ingredients:
- 1 lb. Powdered sugar
- 1 stick slightly softened butter
- 8 oz. Cream cheese
- 1 c. ground nuts (optional) (don't use if icing will be used to decorate with)
- ½-1 tsp. vanilla (optional)
Directions:
- Cream all ingredients (except nuts if they are being used) together in a mixer on high speed.
- If using nuts, fold into icing carefully.
- Ice the cake after it cools. If two round pans were used, apply a thin layer of icing between the cake layers.
- Decorate as desired. Colored sugar works wonderfully and adds a nice hint of crunch if nuts aren't being used.
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