This may be the best carrot cake out there! The recipe calls for a cup and a half of oil. Yes, you can use less, but it’s not going to be nearly as good. It really is best if you use the full amount. Besides… how often do you make carrot cake, anyway?!?
- 2 1/4 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 cups shredded carrots (about 4 medium)
- 1 1/2 cups oil (neutral oil like grapeseed – not olive)
- 4 eggs
- 1 cup chopped walnuts
- 1 cup raisins
- 1 cup coconut (optional)
Heat oven to 350°. Grease and flour 2 9″ cake pans.
In a large bowl, blend all ingredients (except nuts, etc) on low speed until moistened. Beat 3 minutes on high speed. Stir in nuts, raisins, and coconutr, if using.
Pour into pans and bake for 35 to 45 minutes or until toothpick comes out clean.
Cook cake 10 minutes before removing from pans.
Cool completely before frosting.
Cream Cheese Frosting
- 8 oz cream cheese
- 1 tsp vanilla
- 2 tbsp butter, soft
- 1/2 cup powdered sugar
Blend until smooth.
Spread on tops of cakes. Put one on top of the other. Frosting sides is optional.