CARROT CAKE RECIPE.

September 12th,2018

carrot cake.

I was craving carrot cake for some reason, then I remember I had a super easy recipe somewhere in my drawer. And of course, me being me, decided to bake instead of starting all the projects for college. Not a proper depressed college student without any procrastination, right?

I found the recipe last year and wrote it down, so sadly I can’t provide the link. But, whoever wrote this recipe is a genius. It is so good, so easy, I wanted to share it with you.

But enough nonsense, let’s start.

INGREDIENTS:

1 Cup of sugar.

1 Cup of vegetable oil.

3 Eggs.

2 Cups of all-purpose flour.

2 Teaspoons of ground cinnamon.

1 Teaspoon of baking soda.

1 Teaspoon of vanilla.

1/2 Teaspoon of salt.

3 Cups of shredded carrots.

PREPARATION

1. Preheat oven 350F.

2. In a large bowl beat the eggs, granulated sugar, oil, with electric mixer in low speed until well blended.

3. Add the flour, cinnamon, baking soda, vanilla and salt.

It gets really thick but it’s fine because the carrots will help bring moisture.

4. Stir in the carrots (all 3 cups. I made a mistake in adding two because I though it looked like it was too much, but it actually brings moisture to the cake)

5. Bake 13 x 9 inch pan for 40 to 45.

Round pans for 30 to 35. Always check! I mine took 33 min.

6. Store in refrigerator.

CREAM CHEESE FROSTING INGREDIENTS

1 8oz cream cheese.

1/4 Cup of butter or margarine.

2 – 3 Teaspoons of milk.

1 Teaspoon of vanilla.

4 Cups of powdered sugar.

PREPARATION

In a bowl beat cream cheese, butter, milk, and vanilla until smooth. Then gradually beat in powdered sugar (1 cup at a time) until well blended and spreadable.

And now, wait until your cake cools down -otherwise the frosting will melt and it’ll be a mess- or at least until it’s warm, and spread.

I sprinkled a little bit of nutmeg for decoration.

Now, this time, I did a little mistake -like I mentioned before- I added 1 cup less of carrots. But do add the 3 cups despite looking like it’s too much. The batter does come out very thick, and I think the carrots bring moisture to it. This cake wasn’t that dry, but I remember the texture felt better last time. Here’s the difference:

2 cups of carrots:

And 2017 cake with 3 cups of carrots:

looks brighter and tastier, right?.

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Despite the little oops I did, the cake was really tasty. This recipe is so easy to make and there’s not really much to it.

It’s sooo good with coffee in the morning.

I hope you try it and let me know your thoughts.

Good luck!

anny.