Recipe by Suzanne S.
This is a recipe from Chapel Hill restaurant owner Mildred “Mama Dip” Council. It is an easy cake to make. I made this for my sister's birthday, and she loved it! I hope you enjoy it, too.
Top Review by CookYouDown
I was craving a spice cake when I chanced upon this recipe. I had never made a real carrot cake, and this recipe intrigued because their was no 'authentic' moisture source i.e., milk or water. I'm the kind of guy who really like some 'umph' as far as the flavor of what I eat is concerned. After review, I felt the recipe could be impressive by a couple of changes: I added one teaspoon of each of the following - ground ginger, ground allspice, ground nutmeg, and ground cloves. Instead of one cup oil, I used 1/2 cup oil and 1/2 cup of real melted butter. I changed the amount of sugar, using 1 1/3 cup granulated, and 2/3 cup packed light brown sugar. I also altered the icing using 3 cups of confectioner's sugar, 1-8oz package of cream cheese, 1 stick of butter, 1 teaspoon of real vanilla, and 1-2 tablespoons of whipping cream, contingent upon how much body you want the icing to have. The cake was very moist and extremely fragrant and flavorful. The recipe was easy to follow, clear, and concise. I would highly recommend to anyone wishing to try something new and delicious.
- 2 1⁄4 cups self-rising flour
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 1⁄2 cups chopped walnuts, toasted and divided
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup butter, softened
- 1 (16 ounce) box powdered sugar
- 1 teaspoon vanilla extract
Directions See How It's Made
- Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9" round ake pans with parchment or waxed paper; lightly grease the paper.
- Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.
- Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.
- Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining ½ cup of nuts around outer edge of cake. Cut with a serrated knife.
- Cream Cheese Frosting:
- Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.