Sorry about the lack of post yesterday. My sister got married this weekend, and it has been crazy busy to say the least, and I forgot to schedule one. But don’t worry, I have a great post for you today!
Carrot cake is seriously delicious! My Aunt Suzie made this cake for a family get together a couple weeks ago and it was seriously amazing! If you like carrot cake, you will need to try out this recipe! It is definitely a keeper!
UNBELIEVABLE CARROT CAKE AND CREAM CHEESE FROSTING
Recipe from: Mel’s Kitchen Cafe
2 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 lb. medium carrots (6 to 7 large carrots), peeled
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 1/2 cups vegetable or canola oil
(If making a 9-inch layered cake, you can double the frosting recipe to cover the entire cake)
8 ounces cream cheese, softened to room temperature
5 tablespoons butter softened to room temperature
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar
Preheat the oven to 350 degrees F.
Grease and flour (I use Baker’s Joy) 2 9-inch round pans.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl and set aside.
Shred carrots (you should have about 3 cups). Transfer carrots to bowl and set aside.
In a large bowl, beat sugars and eggs on medium-high until thoroughly combined. This process takes about about 45 seconds.
On medium speed, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil).
Increase speed to high and mix until mixture is light in color and well combined.
Stir in carrots and dry ingredients by hand until well incorporated.
Pour into prepared pans and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9×13-inch pan.
Let cakes cool for about 10 minutes in the pan and then transfer to cooling rack.
When cake is cool, mix cream cheese, butter, sour cream, and vanilla until well combined
Add powdered sugar and beat until fluffy.
Frost cakes and enjoy!