I’ve had the pleasure of eating this carrot cake all my life. I’ve tried many other carrot cakes, but this one is by far my favorite! My mother got the recipe from her roommate in college, whose parents had a bakery. It has the perfect texture and isn’t too moist nor too dry. It doesn’t have the addition of raisins in it (which I’ve never preferred to have in my carrot cake), nor a layer of apricot preserves (which I’ve had a couple of times layered under the cream cheese frosting – not for me). You can add nuts if you like. Somehow, carrot cake ends up being this amazing cake with a hint of cinnamon and a rich depth to it unmatched by any other spice-type cake.
Of course, who could have carrot cake without amazing cream cheese frosting? Not me – I like a generous layer, but according to Wikipedia, the United States is alone in this trend. Europeans eat their carrot cake with icing sugar with lemon juice or Kirsch (hmmmm….doesn’t sound as good to me; what about you?). For those of you out there who think it’s absurd to have a vegetable in a cake (I’ve got someone right in my house with the same view), give it a try! It really doesn’t taste at all like the vegetable and ends up being a very flavorful and moist treat that you don’t feel quite so guilty about eating – hey, it’s got vegetables in it!
- 2 cups flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups sugar
- 4 eggs
- ¾ cup oil
- 3 cups grated carrots
- 2 teaspoons cinnamon
- 1 (8 ounce) package cream cheese (low fat is fine)
- 4 Tablespoons butter or margarine
- 1 pound powdered sugar (about 3¾ cups)
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees and grease a 9x13 pan..
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, mix together the sugar, eggs, oil, carrots, and cinnamon.
- Slowly add the flour mixture to the carrot mixture and mix until well combined.
- Pour into the 9x13 pan and bake for 40 minutes or until a toothpick inserted comes out fairly clean. Remove and set on a cooling rack until cool and ready to frost.
- For the icing: Cream the cream cheese and butter or margarine together until well combined and smooth. Slowly add the powdered sugar and mix until incorporated and smooth. Add the vanilla and mix.
Average Fork Rating: 4.4
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