Today I will be sharing with you a recipe for carrot cake. I have never made carrot cake from scratch...in fact, I can not even remember the last time I made a cake from scratch...since making it from the box is so easy. After making this particular cake though, I can say with all honesty...I probably will not buy box cake mix again. It was so easy, and very satisfying to know what was going into my food.
This particular recipe is lower-fat than it's original recipe, but still manages to satisfy my sweet tooth. So, without further ado...enjoy:
Carrot CakeIngredients
• 4 eggs
• ¾ cups vegetable oil
• 1 cup white sugar
• 1 cup brown sugar
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 3 cups grated carrots
• 1 cup chopped walnuts, plus a handful
Frosting:
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Stir in carrots. Fold in 1 cup chopped walnuts. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Sprinkle with chopped walnuts if desired.
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