CARROT CAKE

MEGHAN PIERSMA — OpenSquare, Seattle
We Are Open Resource Group

This recipe has been passed down at least three generations, and has proven to be infallible even when substituting gluten-free flour and flax seed eggs for the chicken variety. I wouldn’t, however, ever suggest substitutions for the butter or cream cheese in the frosting (that’s just unimaginable)!

INSTRUCTIONS

CAKE

Cream oil and sugar in mixer. Add eggs and beat until smooth.

Combine dry ingredients separately and then mix into the egg mixture.

Mix in carrots and nuts with spoon.

Bake at 350° F.

For two 8 inch round cake pans, bake for about 30 minutes.

For one 9×13 inch cake pan, bake for about 50 minutes.

FROSTING


Mix all ingredients together until smooth.

Highly recommend applying a “crumb coat” of frosting after the cake has completely cooled.

Then place it in the fridge for a half hour or longer before adding the remainder of the frosting.

PREP TIME: 30 minutes
COOK TIME: 30-50 minutes
TOTAL TIME: 1 hour, 30 minutes

INGREDIENTS

CAKE
10 ounce bag shredded carrots,
or shred your own
2 cups sugar
3 cups flour
1 ¼ cups vegetable oil
4 eggs
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1 cup chopped pecans – optional

FROSTING
8 ounce bar cream cheese
1 (1/2 cup) stick butter
2 tsp vanilla extract
1 lb box or bag powdered sugar

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Photo credit: recipesarabia.com