BEA'S CARROT CAKE

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BEA'S CARROT CAKE image

I've tried other recipes but this is one of "my" personal favorite, which I have tweeked to suit me. I make this cake, freeze & then slice it & store each individual slice in storage containers from Walmart. Those containers are approximately 5x5 & 1-2" deep. This way I always have cake for unexpected guests. I usually freeze a whole cake as well in case of a death in the area. Most other cakes freeze well, too.

Provided by Bea L. @BeachChic

Categories     Cakes

Number Of Ingredients 15

CAKE LAYERS:
2 cup(s) sugar
2 cup(s) self-rising flour
21/2 to 3 teaspoon(s) ground cinnamon
1/4 teaspoon(s) salt
1 1/2 cup(s) canola oil
4 medium eggs, slightly beaten
1 teaspoon(s) pure vanilla extract
1 1/2 cup(s) freshly grated carrots
CREAM CHEESE ICING:
8 ounce(s) cream cheese, rm temp
1 stick(s) real butter, rm temp
2 teaspoon(s) pure vanilla extract
16 ounce(s) powdered sugar
1/2 cup(s) pecans or walnuts, chopped

Steps:

  • Preheat oven to 325-350. Prepare three 8" or 9" cake pans. Peel and grate carrots. CAKE: Blend all dry ingredients together. Stir in oil, then eggs & mix well. Add vanilla & carrots and combine well. I do this with a spoon instead of an electric mixer. Pour into 3 prepared pans & bake at 325-350 until tests done (approx 25-30 min). Cool in pans for 10 min then turn out and cool completely.
  • ICING: Cream butter & cream cheese with electric mixer. Add vanilla then the powdered sugar & blend well. Fold in nuts then ice cooled cake layers.
  • Note: use whole carrots...peel & grate them yourself when ready to make this cake. Also leave cream cheese & butter out overnight or at least for several hours before using. I especially like using White Lilly flour.

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