This is the carrot cake recipe we made in our first restaurant. We called it our special occasion cake. The recipe makes a fine crumb and is perfect for layer cakes. We made it for a country wedding. It can also be doubled and makes a great sheet cake.
CARROT LAYER CAKE
1 cup vegetable oil
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg (it is the only nutmeg is Use)
1/2 tsp ground cloves
1/2 tsp sea salt
3 cups grated carrots (try to use sweet, organic carrots)
1 cup coarsely chopped walnuts or pecans
CREAM CHEESE FROSTING:
1 (8 oz) pkg. cream cheese, room temperature
2 oz (1/4 cup) unsalted butter
2 tablespoons freshly squeezed lemon juice
4 cups sifted powdered sugar (icing sugar)
About 1/2 cups finely chopped walnuts or pecans.
l. Preheat oven to 350°F. Grease and flour two 9 inch round cake pans. Or, omit the flour and line with parchment paper
2. To make the cake, in a large bowl, beat oil, sugars and eggs until well blended. Use a heavy-duty whisk for the best results.
Sift flour, baking soda and powder, cinnamon, nutmeg, cloves and salt over sugar mixture. Beat until thoroughly blended. Fold in carrots and nuts. Pour batter into prepared pans; smooth tops.
3. Bake in preheat oven for 35-40 minutes or until a wooden pick inserted in center comes out clean. Don’t over bake. Start checking after 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pans; cool completely on wire racks.
4. To make frosting, in a standing mixer, beat cream cheese and butter until light and fluffy. Beat in lemon juice and powdered sugar; beat until smooth and frosting is a good consistency for spreading.
5. Place one cooled layer, bottom-side up, on a serving plate; spread with a generous layer of frosting. Top with remaining layer, bottom-side down. Spread remaining frosting first around the sides and over top of cake. Sprinkle side and top edge of frosted cake with nuts. Refrigerate until served. Makes 8 to 10 generous servings. Celebrate!!!
| OLD FASHIONED CARROT CAKE | Print |
- CARROT LAYER CAKE
- 1 cup vegetable oil
- 1 cup firmly packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg (it is the only nutmeg is Use)
- ½ tsp ground cloves
- ½ tsp sea salt
- 3 cups grated carrots (try to use sweet, organic carrots)
- 1 cup coarsely chopped walnuts or pecans
- CREAM CHEESE FROSTING:
- 1 (8 oz) pkg. cream cheese, room temperature
- 2 oz (1/4 cup) unsalted butter
- 2 tablespoons freshly squeezed lemon juice
- 4 cups sifted powdered sugar (icing sugar)
- About ½ cups finely chopped walnuts or pecans.
- l. Preheat oven to 350°F. Grease and flour two 9 inch round cake pans. Or, omit the flour and line with parchment paper
- To make the cake, in a large bowl, beat oil, sugars and eggs until well blended. Use a heavy-duty whisk for the best results.
- Sift flour, baking soda and powder, cinnamon, nutmeg, cloves and salt over sugar mixture. Beat until thoroughly blended. Fold in carrots and nuts. Pour batter into prepared pans; smooth tops.
- Bake in preheat oven for 35-40 minutes or until a wooden pick inserted in center comes out clean. Don't over bake. Start checking after 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pans; cool completely on wire racks.
- To make frosting, in a standing mixer, beat cream cheese and butter until light and fluffy. Beat in lemon juice and powdered sugar; beat until smooth and frosting is a good consistency for spreading.
- Place one cooled layer, bottom-side up, on a serving plate; spread with a generous layer of frosting. Top with remaining layer, bottom-side down. Spread remaining frosting first around the sides and over top of cake. Sprinkle side and top edge of frosted cake with nuts. Refrigerate until served. Makes 8 to 10 generous servings. Celebrate!!!
