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Carrot Cake & Video

by Nettie

This is the BEST Carrot Cake! An incredibly moist carrot cake recipe with an ultra-creamy cream cheese frosting! 

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This was the cake that I was supposed to have for my birthday. If you know me, you know that I am totally addicted to carrot cake, it is my favorite cake, the more carrots, and nuts the better. This has been my favorite since I was a young girl. Going through all of the recipes on the Internet, I made my favorite recipe from my Mom and Baby Wayne.

This was the cake that we would make for parties and birthdays. When it was baking, all the memories of those parties started flooding back, my Mom and I with all the guys from the Floral Market. Since I told my daughter that I was going to make this cake and then made my Gingerbread Cake.

She hadn’t forgotten and asked if I could make it when I got a chance. Since Amy’s Annual Wreath Making Party was coming up, I thought this would be perfect for the party. Everyone loves Carrot cake.

Seriously….THE BEST Carrot Cake!! Hands down, no more discussion!!
Carrot Cake

 

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Best Carrot Cake

best carrot cake

Best Carrot Cake

 


Carrot Cake
Yield: 12 pieces

Carrot Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This is the BEST Carrot Cake Recipe EVER!

Ingredients

  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 2 cups sugar
  • 1 1/4 cups vegetable oil
  • 4 unbeaten eggs
  • 3 cups grated carrots
  • Cream Cheese Frosting
  • 1 stick butter- softened
  • 8 oz cream cheese
  • 2 cups powdered sugar
  • 2 tsp. vanilla
  • 1 cup chopped pecans ( optional)

Instructions

  1. Preheat oven to 350 degrees. Grease tube pan or two cake pans.
  2. In a large bowl, combine flour, baking soda, baking powder, cinnamon, sift these ingredients. Set aside.
  3. In another bowl, cream oil, sugar, and eggs.
  4. Add dry ingredients to the egg mixture.
  5. Fold in carrots.
  6. Pour batter into tube pan or two cake pans.
  7. Bake for 45 minutes in a tube pan or 30 minutes in cake pans or until a toothpick inserted in the center of the cake comes out clean.
  8. Let cool for 10 minutes on cooling rack.
  9. Invert cake onto a plate, let cool completely before frosting.
  10. Cream Cheese Frosting Directions
  11. With a hand mixer or Kitchen Aid, blend butter, cream cheese, and vanilla. On low speed, add 1 cup of sugar, mix until blended, add another cup of sugar.
  12. Frost cakes.
  13. Sprinkle nuts on top of frosting.
© Moore or Less Cooking
Cuisine: American / Category: Dessert

 

 

 

 Nettie Moore is the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients.Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM| YOUTUBE

Comments

  3. Elaine says

    I love carrot cake. My birthday cake of choice was a prune cake that my Grandma made and it was very much like a carrot cake. Since my birthday is Christmas Eve day and we started having a morning coffee party because the rest of the day was so busy, my cake of choice became a coffee cake that has a ton of cream in it. I will have to make this sometime. Yum!

    Reply

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