This is a moist, amazing carrot cake with cream cheese filling and frosting. Everytime I have made it it has come out perfect and everyone loves it! Hope you all do also!
- Carrot Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 cups finely shredded carrots
- 1 cup cooking oil
- 4 eggs
- 1 recipe Cream Cheese Frosting (see recipe below)
- 1. Grease and lightly flour two 9×1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside.
2. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat with an electric mixer till combined. Pour batter into the prepared pan(s).
3. Bake in a 350 degree F oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13×9-inch pan or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13×9-inch cake in pan on a wire rack; cool thoroughly. Frost with Cream Cheese Frosting. Cover and store in refrigerator. Makes 12 to 16 servings.
Cream Cheese Frosting: 2 3-ounce packages cream cheese, softened; 1/2 cup butter or margarine, softened; 2 teaspoons vanilla; and 4-1/2 to 4-3/4 cups sifted powdered sugar.
Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach spreading consistency.