Carrot Cake
Prep: about 20 mins
Bake: 45 mins
- 1 1/2 cups of sugar
- 1 cup vegetable oil**
- 3 large eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons of ground cinnamon
- 1 tsp of baking soda
- 1 tsp of vanilla
- 1/2 teaspoon of salt
- 1/4 teaspoon ground nutmeg
- 3 cups of shredded carrots (5 or 6 medium sized carrots)**
- 1 cup coarsely chopped nuts (I usually omit this step, as I am not a big fan of nuts in my desserts)
- Cream Cheese Frosting (click here), or listed below
- Heat the oven to 350 degrees. Grease the bottom and sides of your pan with shortening: Rectangle--13 x 9 x 2 inches. 2 Round Pans--8 x 1 1/2, OR 9 x 1 1/2 inches (I use crisco butter spray). Lightly flour.
- Mix sugar, oil, and eggs in a large bowl until blended; beat for 1 minute. Stir in the remaining ingredients except the carrots, nuts, and Cream Cheese Frosting. Beat for 1 minute. Stir in carrots and nuts. Pour into pan
- Back rectangle pans for 40 - 45 minutes, and round pans for 30-35 minutes, or until toothpick comes out clean when inserted in the center. Cool in pan on wire wrack. (This cooling process is VERY important, especially if you are making double layer cake with the round pans!)
- Frost
- NOTE: I like to layer the cakes, and after frosting the middle and the first layer of frosting on the cake and sides, put them in the refrigerator, along with the bowl of frosting for a little bit. This allows the cake to cool even more, and the frosting to settle a little bit so it will frost nicely and stay on the cake without falling off. After 10 or 15 minutes, I can finish frosting the cake with another layer of frosting, and it looks and taste great!
**If you want to lighten the caloric intake and less grams of fat, substitute 1/2 cup unsweetened applesauce for 1/2 cup of the oil and 1 egg plus 4 egg whites for eggs. Decrease or eliminate the chopped nuts
**It is recommended to use a food processor to shred the carrots, but using a cheese grater works perfectly fine.
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