Best Carrot Cake

I have to confess, this is not the healthiest cake you ever had. The truth is, it is probably one of the worst, sugar and fat content wise. But, it got 4 giant carrots in it, so I am good. Also, this recipe is easy, doesn’t require tons of bowls and tools.

 

 

Wet Ingredients:

4 eggs

1 1/4 cup vegetable oil

1 1/2 cup sugar

2 tsp vanilla extract

 

Dry Ingredients:

2 cups all purpose flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

3 tsp ground cinnamon

4 large carrots, grated

1 cup chopped walnuts

 

Frosting:

1 box (8 oz) cream cheese

1 stick butter

2 cups powdered sugar

2 tsp vanilla extract

 

Method:

 

Pre-heat oven to 350 deg F. Spray and flour a 9 x 13 inch baking dish.

In a large mixing bowl, mix all wet ingredients together. I still have not found my handy dandy hand mixer, so I did this cake by hand. If you have a hand mixer, definitely go for that!

Peel and grate carrots. This will take some time and muscle. I think I got my right arm work out for the day. I did not really measure the carrots, just eyeballed it, probably a good 3 cups.

Add all dry ingredients into wet, leave carrots and walnuts to later. Mix the batter until no more lumps. Stir in grated carrots and chopped walnuts.

Pour batter into the prepared 9 x 13 baking dish. Bake at 350 deg F for 50 minutes. Let cool completely.

 

For frosting, soften cream cheese and butter, mix thoroughly. Add vanilla extract and mix. Add powdered sugar, 1 cup at a time, using a spoon, carefully mix powdered sugar into cream cheese and butter mixture. Frost cake and serve!