This recipe from our friends at Hannah’s Off The Square is to-die-for. We guarantee you’ll have folks asking for seconds!
a large bowl, whisk 4 eggs and one cup of vegetable oil until foamy then add
another bowl Sift flour, baking soda and salt together, add sugar, cinnamon,
wet to dry and stir until just combined – divide cake into three 9 inch round
pans that have been buttered or sprayed with a non-stick pan release.
at 350 for 30 minutes and up to 40 minutes or until top of cake barely looses
its gloss and a toothpick comes out clean. Cool for 1 hour before turning out.
a blender bowl, cream together butter and cream cheese. With the power off, add
the powdered sugar and blend on low until smooth, scraping down bowl with a
spatula. Add vanilla, mix until combined.
cake and frosting on your favorite cake plate, leaving the sides unfrosted.
toasted Pecans, Toasted Coconut or Toasted Walnuts between the layers if
- 2 lbs Shredded Carrots (peeled, freshest available- use hand grater or a food processor)
- 2 Cups Flour
- 2 Cups Sugar
- 4 Eggs large
- 1 Cup Oil
- 1 tsp Vanilla
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- pinch of salt
- 8 oz Cream Cheese
- 4 oz Butter
- 1 lb box 10x Powdered Sugar
- Vanilla 1 tsp
Hannah's Off The Square Signature Carrot Cake
Tried this recipe?Let us know how it was!