Carrot cake Recipe

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2 votes | 3668 views

Very moist, two layer carrot cake with frosting, but no nuts. By the way: baked goods should not have nuts in them.

The main challenge is pulling from the oven at the right time. I usually need to rely on the toothpick test more than the timer but it usually comes out great.

Source: Saveur June/July 2002.

 
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Ingredients

Directions

  1. ==Cake==
  2. Wipe bottoms and sides of two 8-inch-round cake pans with margarine.
  3. Dust cake pans with 1T flour each.
  4. Preheat oven to 350
  5. In large bowl add: remaining 1.5c flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Mix together
  6. Add slightly beaten eggs, vegetable oil. Stir until smooth
  7. Add finely grated carrots and stir.
  8. Divide batter between two cake pans and bake for 25 min, or just until toothpick inserted in center comes out clean.
  9. ==Frosting==
  10. In mixer, mix cream cheese, butter, vanilla until smooth.
  11. Mix in powdered sugar, one cup at a time, until frosting becomes light in consistency.
  12. After cake is cool enough to move, put one cake on serving plate, spread 1/3 of frosting on top, then layer second cake on top and spread remaining frosting around sides and top.

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