Recipe from my “Other Mother” Carolee Prater. This incredibly moist, tender carrot cake topped with homemade cream cheese frosting always receives rave reviews!! It’s the perfect cake for any occasion, Enjoy!
Course: Dessert
Cuisine: American
Author: Carolee Prater
Ingredients
CARROT CAKE:
2c.granulated sugar
4lg.eggs
1c.vegetable oil
2c.all-purpose flour
2tsp.baking soda
1tsp.salt
2tsp.ground cinnamon
2tsp.vanilla extract
3c. shredded carrots
1c. choppednuts
1/2c.raisins
CREAM CHEESE FROSTING:
1(8 oz.) pkg.cream cheeseroom temperature
1/2c.buttersoftened
1lb.confectioners' sugar
fresh lemon juiceas needed
Instructions
Preheat the oven to 350 degrees. Grease a 9x13x2-inch cake pan and set aside.
CARROT CAKE: In a large bowl, beat together the sugar, eggs, and oil. Add the flour, soda, salt, cinnamon, and vanilla, beat until combined. Stir in the carrots, nuts, and raisins.
Pour the batter into the prepared pan and bake for 35-45 minutes. Let cool and frost with cream cheese frosting.
CREAM CHEESE FROSTING: In a large bowl, beat together the softened cream cheese, butter, and confectioners' sugar. If the frosting is too stiff, add lemon juice until spreading consistency is achieved.
Notes
DUSTY’S NOTES: Pictured above: I made a 3-tier cake instead of a 9x13-inch cake. I divided the cake batter into 3 greased round cake pans and baked until a wooden toothpick inserted into the center of each cake came out clean. I doubled the frosting and decorated the top with "carrots" and the sides with chopped pecans, Enjoy!