Carrot cake is often one of those desserts that can be polarizing, like banana bread – people either love it or hate it! We’re personally big fans of carrot cake and a big reason is the luscious cream cheese frosting that adorns this cake. The perfect balance of sweet and warm flavours, this is another great Autumn cake, but of course perfect all year round.
Here’s how to make it:
Ingredients:
For the cake:
1 ½ cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups All-Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
½ teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
For the frosting:
8 oz of softened cream cheese
¼ cup of softened butter or margarine
2to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Preparation:
Heat your oven to 350°F. Grease the bottom and sides of one 13×9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In a large bowl, beat granulated sugar, oil and eggs with an electric mixer on low speed for about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed for 1 minute. Stir in carrots and nuts. Pour into the pan.
Bake the 13×9-inch pan for 40 to 45 minutes or the round pans 30 to 35 minutes. You can place the rectangular pan on a cooling rack. Cool the round cakes for 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In a medium bowl, beat cream cheese, butter, milk and vanilla with your electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13×9-inch cake or fill and frost round layers with frosting.
Once prepared, serve in style – this cake deserves to be presented in all its glory!
Carrots are part of a healthy diet right?! So indulge in this treat, guilt-free and enjoy! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments. Bon Appetit!