{Unbelievable} Carrot Cake

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

Frosting

(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!


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Comments

  1. As I sit here, eating my toast and tea, my mouth is drooling at the sight of the carrot cake. My son has been asking me to bake him one as it's been more than 2 years he has not had his favorite cake. My mom was the carrot cake baker which he adored. Unfortunately, she passed away 2 years ago and took the recipe with her! As a surprise and perhaps as a house warming present for his new bought house, I will attempt to make it. TFSZ

  2. Cathi

    Made this incredibly Unbelievable Carrot Cake yesterday for my friend’s Birthday. Can’t say enough great things about it. I’ve never been a fan of carrot cake. Usually on the dry side but this is SO moist and full of flavor. The frosting recipe is great. Loved the addition of sour cream. I would keep it as my go-to Cream Cheese frosting recipe. The only thing I changed was the bake time. 32 minutes wasn’t sufficient. 40-42 minutes however were perfect! There’s got to be an easier way to shred the carrots though.

    • Sandymags

      I searched at great length for a carrot cake recipe and I hit the jackpot with this one! I did add some ground pecans to the batter and I used safflower oil as it is GMO free. I shredded the carrots in my ninja blender and it worked out well. For the icing I didn’t use sour cream but added a little half n half about 1/4 cup. This gives it a nice creamy texture! This frosting is not too overly sweet like most cream cheese frosting. Making again today as my daughter requested it. Funny when I made it the first time she turned up her nose at the prospect of a cake with carrots in it…I made her a believer!