Ingredients
The following ingredients have 20 Servings
- 2 cups white granulated sugar
- 1 cup vegetable oil (or other neutral tasting oil)
- 3 cups carrots (grated)
- 4 large eggs
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- Pinch salt
- 1 cup finely chopped walnuts (or pecans or omit, if you prefer)
- 8 oz cream cheese (at room temperature)
- 1/4 cup butter (at room temperature (add a pinch of salt if using unsalted butter))
- 2 tsp vanilla
- 3 cups icing sugar
Instruction
- Preheat oven to 350F. Grease a 9x13-inch baking pan and set aside.
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the white sugar and oil for about 1 minute. Add the grated carrots and eggs and mix to combine. Add the rest of the ingredients and mix until well combined.
- Pour batter into the prepared pan and level batter.
- Bake cake in preheated 350F oven for 40-45 minutes or until evenly golden on top and the cakes is pulling away from the sides of the pan. Note that darker pans will cook more quickly, so check your cake a bit earlier if your pan is dark.
- Remove from oven and cool completely in the can before icing. Don't rush it. Any bit of warmth in the cake will cause your icing to melt.
- When ready to frost the cake, beat together the room temperature cream cheese, butter and vanilla until creamy. Add the icing sugar and mix on low until combined, then increase speed and beat for a minute until light and fluffy. Spread onto cooled cake. *Cover tightly and refrigerate cake at this point, due to the cream cheese icing.