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3 Carrot Cake Recipes:

Hope’s Carrot Cake

• 1 ½ cups vegetable oil (I use 1 cup)
• 4 eggs
• 2 cups sugar (I use 1 1/2)
• 2 cups packed (260g-about 4 large) carrots, finely grated by hand with a box grater
• 2 1/2 cups all purpose flour
• 2 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1 cup pineapple (crushed and drained)
• 1 1/4 teaspoon baking soda

• Frosting:
  • 1 (8 oz) block Philadelphia cream cheese, softened
  • 1 lb. box (3 1/2 cups) of Confectioner’s Sugar (I use 1 1/4 cups)
  • 1 tablespoon milk
  • ½ cup butter, softened (I use 5 tablespoons)
  • 2 tablespoons vanilla extract (I use 1 tablespoon)
  • 1 cup pecans, chopped (optional)

Instructions

• Preheat oven to 350-F.
• In a large bowl, mix oil, eggs, and sugar. 
• Add the carrots, pineapples and vanilla, mix well.
• In a separate bowl combine the flour, salt, cinnamon and baking soda.  Combine well using a whisk.
• Add the flour mixture to the wet ingredients and mix well.
• Bake for 45 minutes in a 13” x 9” greased and floured cake pan.  Test after 40 minutes with toothpick.  
• Cool cake completely.

• For the frosting – Combine butter and cream cheese until well blended.  Add vanilla and milk, mix well.  Add sugar and mix until smooth and creamy.  Then add the pecans an mix well.

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ATK Carrot Cake

• 2 ½ cups unbleached all-purpose flour (12 1/2 ounces)
• 1 ¼ teaspoons baking powder
• 1 teaspoon baking soda
• 1 ¼ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ teaspoon table salt
• 1 pound medium carrots (6 to 7 carrots), peeled
• 1 ½ cups granulated sugar (10 1/2 ounces)
• ½ cup packed light brown sugar (3 1/2 ounces)
• 4 large eggs
• 1 ½ cups vegetable oil, safflower oil, or canola oil

Frosting:

• 8 ounces cream cheese, softened but still cool
• 5 tablespoons unsalted butter softened, but still cool
• 1 tablespoon sour cream
• 1 ¼ cups confectioners’ sugar (4 1/2 ounces)

Instructions

1. Adjust oven rack to middle position. Heat oven to 350 F. Grease 13 x 9 inch baking pan.

2. In a medium bowl, whisk flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves.

3. In a large bowl, whisk eggs and sugars together until the sugars are mostly dissolved and the mixture is frothy. Continue to whisk and slowly drizzle in oil until thoroughly combined and emulsified. Whisk in the flour mixture until just incorporated. Stir in carrots.

4. Scrape batter into pan. Smooth the top. Lightly tap the pan on the counter top a few times to settle the batter.

5. Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached (35 to 40 minutes). Rotate pan in oven halfway into the baking time. 

6. Cool cake completely. Remove from pan and frost, or frost in pan.

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Ohio State Fair Contest Winner

• 1 1⁄2 cups brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 cups unbleached flour
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1 tsp. vanilla
• 1⁄2 tsp. salt
• 3 cups shredded carrots (5 medium)
• 1 cup pecans coarsely chopped

• Frosting
  • 1 ( 8 oz.) package cream cheese, softened
  • 1⁄4 cup butter, softened
  • 2-3 tsp. milk
  • 1 tsp. vanilla
  • 4 cups confectioners’ sugar

1. Pre-heat oven.
2. Grease and flour two 8” round cake pans.
3. Beat sugar, oil and eggs on low speed until blended.
4. Add flour, cinnamon, baking soda, vanilla and salt; beat on low speed 1 minute.
5. Fold in carrots and nuts.
6. Pour into prepared pans.
7. Bake until layers test done.
8. Cool 10 minutes.
9. Turn out onto wire rack to cool completely.

• Frosting:
  1. In a medium bowl, beat cream cheese, butter, milk and vanilla on low speed until smooth
  2. Gradually beat in confectioners’ sugar, one cup at a time, until smooth and spreadable