Recipe: Carrot Cake with Sweet Cream Icing
A Carrot in a Cake?
As a kid, the only cake I would ever give the time of day to was chocolate. Forget about white, lemon, red velvet and angle food cake. And Carrot Cake — ha! How dare you offer me a vegetable dressed as a cake?
Then one day, in my 20s I had a bite of the most delicious and moist cake I had ever had. When I was informed it was carrot cake, I was blown away. Where had this delicious cake been my whole life?
Now, every Easter and Spring, I pull out my recipe for Carrot Cake and prepare the most wonderful, delicious and moist cake any one has ever eaten.
The Carrot Cake Recipe
- 2 Cups of All Purpose Flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 cup sugar
- 3/4 cup vegetable oil
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- Pre-heat oven to 350 degrees.
- Grease two 9 inch round pans
- Combine the first three ingredients into a bowl on medium speed. Set aside.
- Beat the 3 eggs, sugar, vegetable oil, milk and carrots together. Combine with Flour mixture and mix together slowly until well combined.
- Add the carrots and mix till thoroughly mixed and smooth.
- Split the batter among two pans. Then bake for 25 to 30 mins until a metal knife can be removed from the center clean.
- Cool for 20 minutes. Then remove from pans and chill for at least two hours.
Sweet Cream Icing Recipe
- 10 oz of cream cheese (softened)
- 3/4 cup of butter (softened)
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- Combine cream cheese and butter together. Blend on low until thoroughly combined.
- While mixing on low, slowly add the powdered sugar.
- Add vanilla. Continue to mix on low until well blended.
After the cake has cooled, icing the cake. On this particular day I decided to just icing the top of both parts of the cake and combine them for an alternative look. Next, icing as you please and enjoy!
It has come as a shock to me that my daughter is not as picky of an eater as her mother. She devours this cake every time I give her a bite. This was the perfect cake to serve for a spring cookout and I plan to make it again at Easter. I hope you enjoy it!