MOM'S FAMOUS CARROT CAKE

MOM'S FAMOUS CARROT CAKE image

Yield 12 servings

Number Of Ingredients 13

Previous Next

Cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoon ground cinnamon
2 cups sugar or Splenda
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
Icing
10 ounces cream cheese (such as Philadelphia), room temperature
1 stick unsalted butter, room temperature
2 1/4 cups powdered sugar

Steps:

For cake: Preheat oven to 325°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely. For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Chill until just firm enough to spread, 30 minutes. Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)