Wine Country Carrot Cake

Recipe Date: August 13, 2024
Difficulty: Easy
Measurements: Imperial (US)

This incredibly moist carrot cake is a real crown pleaser.  It serves 12-16 and makes an impressive dessert for a crowd.  I’ve replaced the butter and the cream cheese with vegan versions when needed and it works just as well.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups vegetable oil
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 3 cups finely shredded carrots (3/4 pound)
  • 1 cup chopped pecans, medium fine chopped
  • Cream Cheese Frosting
  • 1 - 8oz package cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 pound of confectioners' sugar
  • 1 teaspoon vanilla extract
  • Speck of salt
  • Pecans for top of cake

Directions

Preheat oven to 325 degrees F.

In a large mixing bowl, combine the flour and the next 4 ingredients.  In another large mixing bowl, combine the oil, sugar and vanilla and blend.  Add the eggs, 1 at a time and mix well.  Quickly mix in the carrots and nuts. Pour this over the flour mixture and combine gently.  Pour batter into an oiled 9×13 cake pan and bake for approximately 45-55 minutes, or until the top springs back when touched lightly with your finger, and it begins to shrink away from the sides of the pan.  Let cool completely.

In a large mixing bowl, whip cream cheese and butter for frosting until well blended.  Gradually add the confectioners’ sugar, then the vanilla and salt.  Beat well.  Spread the cream cheese frosting on the cooled cake and arrange pecans over the top.

NOTE:  Because of the cream cheese in the frosting, the cake should be refrigerated, but the flavor will be better if you bring it to room temperature before serving.

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