Carrot Cake

For years my brother and I competed for the honor of “Best Carrot Cake.” Eventually I gave in and told him “You win! You make the Thanksgiving carrot cake from now to eternity.” He tried to get me to take on that task after a few years, but I declined. I must say, I still […]

September 21, 2023

by Beth

For years my brother and I competed for the honor of “Best Carrot Cake.” Eventually I gave in and told him “You win! You make the Thanksgiving carrot cake from now to eternity.” He tried to get me to take on that task after a few years, but I declined. I must say, I still make a great carrot cake! I combined the recipes found in an old church cookbook to get just what I wanted. Many thanks to Kathy Beaudoin and Lee Cannon for the source material.

If I make a 3 or 4 layer carrot cake, I double the icing recipe. But then I have extras! What to do? Make a second carrot cake recipe and make it into cupcakes or a sheet cake and use the rest of the icing on that.
The other idea is to make 2 layers, split them and make a 4 layer cake. That uses a bit more icing
Or, just be decadent and eat it like fudge.

Carrot Cake

Recipe by BethCourse: Recipes
Servings

12

servings
Prep time

30

minutes
Cooking time

35

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Ingredients

  • Cake
  • 4 eggs

  • 1 1/2 c. vegetable oil (I use coconut oil)

  • 2 c. sugar

  • 2 c. flour

  • 2 tsp. baking powder

  • 3 tsp. cinnamon

  • 2 tsp. soda

  • 1 tsp. salt

  • 3 c. raw carrots, grated (I don’t measure, but I grate up about 1lb of carrots)

  • 4 Tbsp. hot water

  • Icing
  • 1 (8 oz.) pkg. cream cheese

  • 1/4 c.butter

  • 1 (1 lb.) box confectioners sugar

  • 2 tsp. vanilla

  • 1 c. chopped nuts (pecans)

Directions

  • Cake
  • Blend sugar and oil. Add eggs. Beat well. Add hot water.
  • Sift dry ingredients. Add to sugar-egg mixture. Beat well.
  • Stir in grated carrots.
  • Pour into 2 or 3 (9-inch) or a 9×13″ greased and floured cake pans. Bake at 350ºF for 25 to 35 minutes.
  • Cool cakes and stack with frosting.
  • Icing
  • Work cheese until soft. Add softened butter. Beat in sugar gradually. Add flavoring ana nuts. Mix and spread.

Notes

  • Mt family loves a 4 layer cake, so I modify this way: bake in 2 layers; when cooled thoroughly, I split the layers horizontally using dental floss so I have 4 layers. Double the icing recipe; don’t add the pecans until after icing between the layers. So — interior has no pecans, but the outside is covered!

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About the Author

Beth

Marathoner (hey! I did complete the Nashville Rock'n'Roll Marathon! -- never again!), peregrino (Via Frances, Camino de Santiago de Compostela 2013), techie behind famvin.org for over 20 years now, mother to David, Marie and Daniel, Mémère to Lily, Ella, Genevieve, Henry, Avery, Luke and Claire, Catholic Christian (when I get frustrated and want to leave the RC I find myself asking "But where would I go?"), Auburn Tiger (War Eagle!), retired from Auburn University Libraries, and after 44 years, I'm still married to JP.