This has got to be THE MOST requested cake ever! It's a popular birthday cake with my friends and I love making it! I mean come on, you've got your healthy veggies, your nuts, your dairy...how can you resist? Well, this cake smells amazing when it's baking, tastes even more amazing and makes for the BEST leftovers!
- 2 C. all-purpose flour
- 1 tsp baking soda
- 3 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. salt
- 4 eggs
- 1 1/4 C. Oil (I can never bring myself to use that much, so I use half applesauce, half oil) You'd seriously NEVER know!
- 1 tsp. vanilla - sometimes I add a splash more :)
- 1 3/4 C. sugar
- 3 C. grated carrots
- 1 C. chopped walnuts (optional)
Cream Cheese Frosting
- 1 lb. box powdered sugar, sifted
- 1 8 oz. pkg. cream cheese, room temp.
- 1 cube butter, room temp.
- 1 tsp. vanilla
Directions: Prepare two 9 inch round pans by wiping the bottom and sides with butter, then flour to coat. This cake is SUPER moist, so if you have Parchment Paper, cut 2 rounds to place on the bottom of the pan after you grease and flour...it will help tremendously with removing the cake after it's cool.
Mix flour, baking soda, baking powder, cinnamon and salt in medium bowl. In a large mixing bowl, combine over medium-low speed, eggs, oil, vanilla. Add sugar to combine. On low speed, add flour mixture 1 cup at a time. Turn off mixer then stir in carrots and nuts. Divide mixture evenly among the two cake pans.
Bake in pre-heated 300 degree oven for 45 minutes or until toothpick comes out clean. Allow to cool for at least 20 minutes in the pan, then turn out onto rack. Frost with Cream Cheese Frosting and ENJOY!!!!
The batter: Sweet Carrots from Farmers Market