Carrot Cake

This is a great recipe.  It comes from another woman from my church (don’t church ladies just have the best recipes?).  I got a marriage proposal out of this recipe…you know, if he wasn’t twice my age and already engaged… If that doesn’t say enough about how good this recipe is, I don’t know what will.  It’s moist without those horrible surprise raisins.  It’s delicately spiced paired with my favorite cream cheese frosting.

Kate’s Carrot Cake

Makes a 9″ layer cake

  • 4 eggs
  • 1 1/2 cups oil
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 cup chopped pecans
  • 3 cups grated carrots (about 1 lb)

Preheat oven to 350°F.  Grease two 9″ cake pans or three 8″ cake pans and set aside.

In a large bowl, beat the eggs until lemon colored and fluffy, about 5 minutes.  Beat in oil and sugar.

In a separate bowl, sift the flour, soda, salt and cinnamon.  Add the dry ingredients to the wet and stir until just combined.  Fold in the nuts and carrots.

Divide the batter evenly among the prepared cake pans.  Bake for 30-35 minutes until cake pulls away from the sides of the pan.  Cool in pan before removing.  Allow to cool completely before frosting.

Cream Cheese Frosting

  • 2 (8oz) pkgs cream cheese, room temperature
  • 6 Tbsp unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp cinnamon (optional)

Beat cream cheese until smooth.  Add butter and beat until well mixed.  Slowly beat in the sugar, vanilla and cinnamon.

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