Carrot Cake With Cream Cheese Frosting
Ingredients
- CAKE
- 4 eggs
- 2 cups white sugar
- 1 1/2 cups vegetable oil
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 3 cups grated carrots
- •
- FROSTING
- 1 stick (1/2 cup) butter
- 8 oz. cream cheese
- 1 lb. confectioners sugar
- 2 teaspoons vanilla
Instructions
CAKE
Beat eggs, add sugar and oil, continue to beat well.
Add flour, baking soda, baking powder, salt and cinnamon, beat well.
Fold in carrots.
Pour into greased bundt cake pan.
Bake at 350 for 45 minutes to 1 hour. {Start checking at 45 minutes with a toothpick and don’t let it overbake. Ovens vary – keep an eye on your cake!}
Cool in pan 10 minutes; invert onto cooling rack and let cool at least 1 hour before frosting.
FROSTING
Leave butter and cream cheese on counter to soften, about 1/2 hour, then mix to combine.
Slowly incorporate powdered sugar (so it doesn’t end up all over your kitchen!), then add vanilla and whip until smooth.
Notes
After frosting cake, refrigerate until ready to serve.
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Enjoy!
Jennifer @ Dimples and Tangles
Monday 24th of June 2013
I confess, I've never made a carrot cake, but I love it! Think I'll try it out this week!
Adelina Priddis
Wednesday 19th of June 2013
It looks perfectly moist! pinning for later
Karen Albert
Wednesday 19th of June 2013
Hi Lisa, Yum carrot cake is my very favorite! You have great in laws!!
xoxoKarenaArt by KarenaNovica Giveaway
Dana Frieling
Wednesday 19th of June 2013
Girl, I'm not even close to being a carrot cake fan but your description has me wanting a piece now! Sounds delicious. How lucky are you to have such great in-laws?!
Tiffany
Tuesday 18th of June 2013
You had me at cream cheese. I've been a baking fool lately and I just swore to myself that I wouldn't make one more treat for a while...sigh. I may have to try this. Just one more and then no more sweets.