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Lynn Crawford's classic carrot cake
This carrot cake is a creamy tried-and-true recipe that is guaranteed to turn some heads.
SERVES
5
TO
6
Ingredients
- 2 cups all purpose flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 4 eggs
- 1 1/4 cups oil
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 1 tablespoon vanilla
- 3 cups grated carrots
- 1 cup nuts walnuts
For the cream cheese frosting:
- 225 grams cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.
- Mix together in a bowl together flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so.
- Add the dry ingredients to the wet mixture and mix for about two minutes more.
- Add the grated carrots and walnuts.
- Pour batter in prepared cake pans and bake for approximately 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.
- To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.
