This recipe from our friends at Hannah’s Off The Square is to-die-for. We guarantee you’ll have folks asking for seconds!
Carrot Cake
- In
a large bowl, whisk 4 eggs and one cup of vegetable oil until foamy then add
Vanilla - In
another bowl Sift flour, baking soda and salt together, add sugar, cinnamon, - Add
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. - Bake
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.
Easy Icing
- In
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.
Assembly
- Layer
cake and frosting on your favorite cake plate, leaving the sides unfrosted. - Add
toasted Pecans, Toasted Coconut or Toasted Walnuts between the layers if
desired.
Ingredients
Carrot Cake
- 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
Easy Icing
- 8 oz Cream Cheese
- 4 oz Butter
- 1 lb box 10x Powdered Sugar
- Vanilla 1 tsp