Homemade Carrot Cake
My Mom’s secret recipe for her amazingly moist and classic carrot cake with creamy cream cheese frosting. A sprinkle of chopped walnuts finishes off this incredible layer cake!
Ingredients
For the Cake
- 4 eggs, beaten
- 1 1/2 cups vegetable oil
- 3 cups grated carrots (about 9 carrots)
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350ºF.
- Prepare 2 9-inch round pans by greasing and flouring them.
- In a large mixing bowl, blend eggs, vegetable oil, and carrots.
- Add flour, sugar, baking soda, cinnamon, and salt. Beat well.
- Pour batter into prepared pans.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Allow cake to cool for 15 minutes before gently flipping the pans to release the cakes.
- Allow to cool before frosting.
For the Frosting
- To make frosting, beat cream cheese and butter together in a small mixing bowl.
- Slowly add powdered sugar, blending well.
- Add vanilla and beat until uniform.
- Apply a 1/2-inch layer of frosting in between cake layers.
- Frost the entire outside of cake.
- Sprinkle the chopped walnuts around the outside of the cake as well as the outer edge of the top of the cake.
- Chill the cake in the fridge until ready to serve.
Find it online: https://bitzngiggles.com/homemade-carrot-cake/