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. Enjoy!
Carrot Cake (9 x 13 or 2, 9″ layers)
3/4 c. canola oil
1 c. sugar
1 1/4 c. flour
1 1/2 t. EACH baking soda, baking powder AND cinnamon
1/2 t. salt
3 c. finely grated carrot
1 c. finely chopped pecans + a bit to decorate with
Preheat the oven to 325 and butter a 9 x 13 cake pan. Combine the oil and sugar in a large bowl, 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 into your prepared pan. Bake for about 40 minutes until the center bounces back to a light touch. Allow the cake to cool completely before icing.
Cream Cheese Icing
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
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. Another frosting that’s amazing with this cake is the browned butter version of the cream cheese icing, but keep in mind you may need to double it to cover a layer cake.
- Category: Cakes, Carrot, 9x13, Frostings