How to make a carrot cake
When my oldest son said, "I want a carrot cake" for his 4th birthday party I decided I needed to learn to make one. Frankly carrot cake had never been one of my favorite cakes. Finding the right recipe was crucial. I searched recipes and talked with friends. Constantly I hit dead ends. No recipe stood out until I found the recipe I will share with you.
I have used this recipe for over 20 years now and I always get rave reviews. In fact it is always expected that I will bring a carrot cake. This recipe has lived up to my intention. There is rarely a holiday that doesn't include carrot cake at our house. In fact my extended family has enjoyed it so much that it is often the gift I send to my cousin, aunt, and other family for birthdays.
What makes this cake work is that it is a rather simple recipe and very moist. It doesn't include the raisins that many recipes call for. Also, due to the richness of the icing the sides of the cake remain bare and only the top of the cake is frosted. If you want to make a carrot cake that will become a classic in your family or circle of friends then try it and let me know how it turns out. Let's start baking!
Tips on baking cake
2 cups sugar
1 1/2 cup Crisco oil (or vegtable oil)
2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2-3 cups of shredded carrots
1-2 cups chopped walnuts
Mix sugar & oil until smooth. Add eggs. Mix dry ingredients together and stir. Pour dry ingredients into mixing bowl and beat on medium speed until smooth. Remove bowl from mixer and add carrots and walnuts. Stir in carrots and walnuts by hand until well blended. Pour even amounts of batter into greased cake pans. Bake at 325 for 30-45 minuntes until lightly brown on top. Remove cake from oven and cool.
Icing: 1 box confectionate sugar
8 oz. cream cheese (best if room temperature)
1/4 cup butter (best if room temperature)
2 tsp vanilla
Cream cheese and butter until smooth. Add sugar and vanilla. Continue mixing on medium speed until smooth. ONLY ICE THE TOP OF THE CAKES.
When cakes have cooled remove 1 cake from cake pan and place on dish. Ice ONLY the top of the cake. Add second cake to top. Ice ONLY the top of the second cake. Do not ice the sides of the cake.