Carrot Cake
Add this to your crowd-pleasing recipes list! This carrot cake is simply outstanding.
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Servings: 14 -16
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 Tablespoon cinnamon
- 4 cups grated carrots
- 4 eggs
- 1 1/2 cups avocado oil or melted butter
- 1 cup chopped pecans optional
- ***see notes below for more mix-in info
Frosting
- 8 oz cream cheese softened
- 1 cup butter softened
- 4 cups powdered sugar
- pinch of salt
- 1 teaspoon vanilla
Instructions
- Combine eggs, and melted butter. Mix.
- Add the sugar, then the flour, cinnamon, baking soda, and salt. Mix. Add the carrots and nuts if adding. Mix to combine but don’t over mix.
- Bake at 350° F in a greased Bundt pan (50-60 min) or two, eight-inch rounds greased and lined with parchment paper (30-40 min). Bake until a toothpick inserted comes out clean, but be careful not to overbake.
- When the cake comes out of the oven, flip the pan over onto parchment paper and leave the pan over the hot cake until it cools completely or for several hours. (This is my cousin’s tip when making the cake- either wrap immediately in plastic wrap or keep it enclosed/covered until frosted and this helps keep the cake very moist.)
- Prepare frosting by combining and whipping ingredients. Frost completely cooled -or literally cold out of the fridge or freezer- cake. Cover and refrigerate leftovers.
ENJOY!
Notes
You can also add 1 cup of sweetened coconut flakes, but if you add that I recommend also adding 1/2 cup of sour cream and increasing the bake time by 5-10 minutes.