This is an older and more basic version of Carrot Cake. It doesn’t contain pineapple, coconut or some of the other ingredients found in some Carrot Cake recipes. It’s still very tasty and flavorful and well worth a try.
Ingredients For Cake Layers:
2 cups Carrots, grated
4 large Eggs
2 cups Granulated Sugar
1 cup Canola Oil
2 cups All-Purpose Flour, sifted
2 teaspoons Ground Cinnamon
3/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 teaspoon Ground Nutmeg
Ingredients for Cream Cheese Frosting:
1/2 cup Butter
1 3oz package of Cream Cheese
1 teaspoon Vanilla Flavoring
3–3/4 cup Confectioners Sugar
2 to 3 Tablespoons Milk as needed
1 cup chopped Walnuts, optional
Make the layers:
Grate the carrots, set aside.
Place eggs in a large mixing bowl.
Add the sugar.
Add the canola oil.
Mix on low-medium speed with mixer.
In another large bowl, place the level cups of sifted flour.
Add baking soda.
Add baking powder.
Whisk all the dry ingredients together until combined.
Gradually add the dry ingredients into the egg mixture, beating just until combined.
Add the grated carrots.
Fold carrots into batter with a spatula or large spoon.
Prepare your two 8 inch cake pans with oil and flour or cooking spray.
Divide batter between the two pans.
Bake at 350F degrees for 30-40 minutes or until done.
Remove from oven. Place on wire rack and cool for 10 minutes.
Turn the cakes out of the pans, place layers on wire racks. Let cool completely.
Prepare the frosting:
Place butter and cream cheese in mixing bowl.
Cream together until smooth and fluffy. About 4-5 minutes.
Add vanilla flavoring. Mix lightly.
Gradually add the confectioners sugar.
Add enough milk to reach desired spreading consistency.
Add chopped walnuts if desired.
Fold walnuts into the frosting.
Spread frosting over layers and decorate as desired.
Store any leftover cake in the refrigerator
Keywords: carrot cake, old fashioned carrot cake, carrot cake without pineapples, easy southern cake, Easter cake, walnuts, cream cheese frosting,