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Carrot Cake | Can't Stay Out of the Kitchen | the most awesome Carrot Cake ever! This #cake is so rich you will be drooling over each bite. #dessert #creamcheese frosting.

Carrot Cake

Teresa Ambra
This excellent vintage Carrot Cake recipe will have you swooning from the first bite! It's moist, decadent and so outrageously good that it's become a family favorite. The cream cheese frosting is sensational. If you need a dessert to wow your family or friends, this is it!
5 from 2 votes
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16
Calories 482 kcal

Equipment

  • 3 9-inch round cake pans
  • 2 large mixing bowls
  • 1 electric mixer
  • 2 wooden spoons
  • 1 nut chopper if nuts are not previously chopped
  • measuring cups
  • measuring spoons
  • 1 icing spreader or knife to frost cake

Ingredients
  

CAKE:

  • 2 cups granulated sugar
  • 2 tsp. cinnamon
  • 3 cups carrots grated, about 1 lb. shredded
  • 1 tsp. salt
  • 1 1/2 cups canola oil or use avocado oil
  • 4 large eggs
  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 2 tsp. baking soda

CREAM CHEESE FROSTING:

  • 8 oz. pkg. cream cheese softened
  • 1 stick unsalted butter softened (1/2 cup)
  • 2 tsp. vanilla extract
  • 1 lb. box powdered sugar
  • 1 cup pecans or walnuts, chopped (measure after chopping)

Instructions
 

CAKE:

  • Cream granulated sugar and oil with an electric mixer in a large mixing bowl.
  • Mix well.
  • Add eggs one at a time, mixing after each addition.
  • Add cinnamon, baking soda and salt and mix again.
  • Stir in flour and carrots with a wooden spoon until well combined.
  • Bake in 3 greased and floured 9” cake pans for about 30 minutes at 350°.
  • Check with toothpick to make sure cake is cooked completely.

CREAM CHEESE FROSTING:

  • Cream cheese and butter together in a large mixing bowl with an electric mixer.
  • Add powdered sugar and vanilla and beat well.
  • Then stir in nuts.
  • Spread icing on top and sides of cake.
  • Refrigerate until ready to serve.

Notes

NOTE: You will need 1 ½ batches of this icing for a 3-layer cake.
 
NOTE: Cake can be refrigerated a week or longer.
 
NOTE: Preparation time includes time required to frost the cake but not time required to add additional decorations.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 482kcalCarbohydrates: 70gProtein: 6gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 63mgSodium: 423mgPotassium: 184mgFiber: 2gSugar: 27gVitamin A: 4267IUVitamin C: 2mgCalcium: 80mgIron: 1mg
Keyword cake, carrot cake, dessert
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