Carrot Cake

Submitted by Diana A

"This is a delicious, moist cake. A friend brought this to a Christmas party at work and it has been my favorite ever since. This recipe will work with zucchini or apples as well."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 1 13x9 inch Cake

ingredients

• 1 1⁄2 cups sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1 1⁄2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 3 cups finely shredded carrots
• 1⁄2 cup chopped walnuts

directions

1. Heat oven to 350°F.
2. Grease and flour a 13x9-inch pan.
3. Mix sugar, oil, eggs and vanilla till well blended.
4. Beat 1 minute.
5. Mix together in another bowl the flour, cinnamon, baking soda, salt and nutmeg.
6. Stir into egg mixture.
7. Then stir in the shredded carrots and nuts; mix well.
8. Pour into prepared pan and bake 35-45 minutes or until a toothpick inserted in center comes out clean.
9. Cool.
10. Frost with Cream Cheese Frosting: Beat together: 8 ounces softened cream cheese, 1 teaspoon pure vanilla and milk.
11. Add 4 cups powdered sugar a little at a time.
12. Beat well.
13. Frost cooled cake.

Reviews

[Laura2of7]

I halved this recipe, baking it in an 8" square pan for 40 minutes, which worked well. I only used one egg instead of one and a half, but it was a large egg. Two small eggs would have worked as well, I suppose.<br/>I didn't frost it. Maybe that's why it was missing something. It's a good cake, light and moist, but it wasn't great. Maybe more cinnamon and a little extra salt would make it better. It may benefit from sitting overnight. <br/>I would also say the icing is not optional.