Carrot Cake

Vicki G.'s Note:

This is my FAVORITE Carrot Cake recipe. It is so versatile... the same recipe can be used to make a sheet cake, a 2-layer cake or 24 cupcakes. The frosting pipes perfectly, so is ideal if a decorated cake is needed. The recipe can be easily halved to make a smaller cake. And it is an extremely moist cake.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Yield: 1 cake

Cake

• 2 cups plain flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 cups sugar
• 1 ½ cups corn oil
• 4 eggs
• 3 cups finely grated carrots

Icing

• 8 ounces cream cheese
• ¼ cup margarine
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup nuts (optional)

Directions:

1. Preheat oven to 350 degrees F.
2. Grease and flour two 9-inch cake pans (recommend lining with parchment paper); OR one 9x13; OR line 24 muffin tins with cupcake liners.
3. Mix dry ingredients together.
4. Add oil, blend well.
5. Add eggs one at a time.
6. Blend after each.
7. Add carrots and blend.
8. Pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes).
9. Remove from oven, cool and frost.
10. To prepare the icing: Soften Margarine and cream cheese.
11. Mix well.
12. Add sugar and vanilla.

Reviews

[AshlieP]

This recipe is amazing! I made it for my husbands birthday and it was the biggest hit ever. Thank you SO much for sharing this recipe! I will be making this cake for any occasion I can! :)

[Shels]

This review is just for the icing! What a wonderful cream cheese icing. You are right, it does pipe well, however, I think that next time I will make it a tad bit thicker, just for personal preference. It spreads wonderfully onto carrot cake! I did use butter instead of margarine, just for personal preference. Thanks for the great recipe!

[NoraMarie]

This cake was very good and easy to make.