Classic Carrot Cake
Prep time: 
Cook time: 
Total time: 
Serves: a worthy, frosted, perfectly delicious carrot cake!
 
What to get:
  • 3 cups shredded carrots (approx 6+ fresh, large carrots), peeled & grated (Strongly recommend using a food processor)
  • 2 cups flour (sifted)
  • 2 cups sugar
  • ¼ tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • 4 eggs
  • 1 cup canola oil
  • dash of ground nutmeg & cloves
Frosting:
  • 1 (8oz) package cream cheese, softened
  • 1 cup powdered sugar
  • ⅛ tsp salt
  • 1 tsp vanilla
  • 1.5 cups heavy whipping cream, chilled, for whipping with electric mixer
What to do:
  1. Combine all dry ingredients
  2. Combine eggs, oil & beat in an electric mixer well
  3. To wet mix, fold-in grated carrots & dry mixture slowly)
  4. Pour batter into greased & floured 9" round cake pans
  5. **(you can also line them with parchment rounds and grease)
  6. Bake at 375 for 25 minutes
  7. Let cake cool on rack for about 10 min
  8. Carefully flip cooled cake rounds onto plate to remove from pan
Make frosting: (best to make while cake cools)
  1. In an electric mixer bowl, beat cream cheese, sugar, salt & vanilla till smooth.
  2. transfer cream cheese mix to another bowl and refrigerate.
  3. In a CHILLED metal mixing bowl (preferably) combine chilled whipping cream and 1 tsp sugar and beat with electric mixer on high, till you end up with whipped cream!
  4. Return whipped cream to refrigerator to cool for about 5 min
  5. Now in cream cheese bowl, gently fold in the chilled whipped cream until just combined.
  6. Return frosting to fridge to for another 5 minutes.
  7. Frost cake with spatula, starting with top of first cake layer on desired stand or plate.
  8. Add second cake layer
  9. Carefully frost around sides of both (slowly so not to rip or pierce cake)
  10. Lastly frost cake top starting from the middle, careful to push frosting outward)
  11. Top with candles!
  12. *Store leftover cake in fridge unless you eat it all :)
Notes:
I use parchment paper rounds to line my cake pans, but I do grease them as well. Makes getting the cakes out a bit easier!
The more carrots the better, because you'll want this cake to be moist.
The whiping cream/cream cheese frosting combo can be a little more invloved. If too much to do or you like a heavier frosting, just stick with the classic cream cheese part!
Serving size: depends on how hungry you are
Recipe by the dinnervine at http://www.dinnervine.com/2012/03/classic-carrot-cake/