Carrot Cake (9 x 13 or 2, 9″ layers)
Description
Not to be confused with Bundt Carrot Cake, this is another long tested recipe from Mom. It’s moist, tasty and super easy to throw together (especially if you have grated carrots in the freezer) – there’s no need for me to ever try a different one. A layer cake is perfect for a celebration, especially if you take it up a notch with some Brown Butter Cream Cheese Frosting, and if you ever need a winner for a crowd, consider stacking 2, 9 x 13’s (with a generous amount of frosting, of course) – enjoy!
**update 2024 – this recipe makes 18 carrot cake cupcakes with no liners – generously oil your muffin cups and bake for about 20 minutes until the centers reach 200**
Ingredients
3/4 c. canola oil AND 1 c. sugar
3 eggs, room temperature
1 1/4 c. (156 g) flour
1 1/2 t. EACH baking soda, baking powder AND cinnamon
1/2 t. salt
3 c. (345 g) finely grated carrot
1 c. (130 g) finely chopped pecans + a little extra to decorate with
Cream Cheese Frosting (regular)
1, 8 oz. (250 g) package of cream cheese, softened AND 1/4 c. butter, softened
2 to 3 c. icing sugar, sifted AND 1/2 t. vanilla
Instructions
For the cake – preheat the oven to 325 and spray a 9 x 13 cake pan, OR 2, 9″ rounds. Line with parchment if you’d like easy removal for layering and spray the parchment. Combine the oil and sugar in a large bowl (I use my electric mixer), then beat in the eggs. In a small bowl sift together the 5 dry ingredients, then add them into the wet mix and beat it all until it’s well combined.
Fold in the carrots and pecans and then scrape the batter (evenly) into your prepared pan(s). Bake for about 30 minutes (for the rounds) until the center bounces back to a light touch. A 9 x 13 may need a few extra minutes, but using an instant thermometer and checking for 200 degrees in the middle is an easy way to be sure. Leave the cake to rest in the pan(s) for about 10 minutes before turning out onto a platter or serving dish as you wish…but allow the cake to cool completely before icing.
For the frosting (consider doubling the recipe if planning a layer cake) – beat together the cream cheese and butter, then add the icing sugar, starting with 2 cups, beating well to make sure it’s smooth – I find that close to 2 1/2 cups tends to make a good consistency. Add the vanilla and blend to finish. Ice the cake and sprinkle the top with chopped pecans.
- Category: Cakes, Carrot, 9x13, Frostings
