Moist Carrot Cake

June 17, 2013

167

I've always been fond of carrot cake...especially in the springtime. It's a perfect Easter dessert. I found this recipe online before the days of Pinterest, and trust me when I say....it is AMAZING! I've made it multiple times when we've had company and it has been devoured in each instance. It's moist and sweet and completely delicious!

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. table salt
1 lb. medium carrots (6 to 7 carrots), peeled and shredded
1 1/2 c. granulated sugar (10 1/2 ounces)
1/2 c. packed light brown sugar (3 1/2 ounces)
4 large eggs
1 1/2 c. vegetable oil, safflower oil, or canola oil

Frosting: (I doubled the recipe below to frost the two nine inch cakes that I made)

1 pkg. (8 oz.) cream cheese, softened but still cool
1/2 cup butter, softened, but still cool
1 tsp. vanilla extract
4 1/2 cups powdered sugar

Adjust oven rack to middle position; heat oven to 350 degrees. Grease (really well) a 13 by 9-inch baking pan (I used two 9-inch round pans). Whisk together flour, baking powder, baking soda, cinnamon,...
See the full directions on my site

Nutritions

Calories
6897

Sodium
2788mg
116% DV

Fat
188g
289% DV

Protein
81g
163% DV

Carbs
1280g
435% DV

Fiber
50g
200% DV