Recipe by StringBean
My father adapted this recipe from one he got from a co-worker many years ago and it has been a staple in our family ever since. We have this cake every Thanksgiving and Christmas, and I have to admit that is the part of the meal that I look forward to the most! I bake quite a bit but this is the recipe that I always get asked for every time I make this cake. I was even asked for the recipe by someone who claimed he doesn't like carrot cake, so that should tell you how good it is!
- 2 cups granulated sugar
- 2 cups flour (level cups)
- 2 teaspoons baking soda
- 3 teaspoons cinnamon (powdered)
- 1 teaspoon salt
- 3 cups grated carrots (~1Lb small or large carrots)
- 4 eggs (large)
- 1 1⁄2 cups Wesson Oil (or similar vegetable oil)
- 1 cup butter
- 16 ounces cream cheese
- 4 teaspoons vanilla extract
- 2 (1 lb) boxes powdered sugar
Directions See How It's Made
- Pre-heat oven to 350°F.
- For one 3-layer cake: grease (with butter) and flour three 8 or 9 inch cake pans. (For ~24 cupcakes: prepare cupcake pans with paper liners.).
- Grate Carrots (by hand or with food processor) and set aside.
- In a separate bowl sift together the dry ingredients: Sugar, Flour, Baking Soda, Cinnamon, and Salt and set aside.
- In mixer bowl, add Eggs and Wesson Oil. Mix at medium speed until eggs and oil are blended.
- Continue mixing eggs and oil at medium speed and gradually add dry ingredients. Mix at medium speed to a batter consistency.
- Continue mixing at medium speed and gradually add grated Carrots to batter. Mix until Carrots are evenly distributed. (The batter may look a little “thinner” than normal cake batter.).
- For a cake - divide batter evenly between the 3 cake pans. Bake cake at 350 F for 25-30 minutes or until toothpick comes out clean. For cupcakes - fill liners to the top. Bake cupcakes at 350 F for 30-35 minutes. Check a few cupcakes with a toothpick to insure they are done. NOTE: For both the cake and cupcakes there will be a bit of shrinkage as they cool to room temperature.
- Remove from oven and let cool to room temperature – usually 1 to 2 hours.
- About a ½ hour before starting to make the icing, take the butter and cream cheese out to soften. Don’t start making the icing until you’re ready to ice the cake or cupcakes (they are at room temperature). When you finish making the icing it should be smooth and easy to work with.
- Put Butter and Cream Cheese in mixer bowl and mix on medium speed until smooth.
- Continue mixing at medium speed and add in the Vanilla.
- Continue mixing at medium speed and slowly (otherwise you’ll get a cloud of powdered sugar) add Powdered Sugar. Mix until smooth. Now you’re ready to ice the cake and/or cupcakes.
- After icing, refrigerate for 30 minutes before serving so the icing can firm up. Store the cake/cupcakes in the refrigerator. Take the cake/cupcakes out of the refrigerator about 20-30 minutes before serving.