My Sister’s Carrot Cake

My sister and I are nine years apart. We are almost complete opposites in so many ways, and yet we dearly love each other as most sisters do. I love to cook but have never liked baking. Of course, she hates cooking but loves to bake. She found this recipe and shared it with me. We always have loved it and kiddingly always say, “This is the ‘BESTEST’ Carrot Cake anywhere.” Hope you like it as much as we all do.

Serves:

8 – 10

Total Time:

90 minutes

For the Cake

Ingredients:

  • 2 C. flour

  • 2 C. sugar

  • 3 C. grated carrots

  • 4 eggs (room temperature)

  • 1 ½ C. sunflower oil

  • 8 oz. cream cheese (room temperature)

  • 1 tsp. Kosher salt

  • 2 tsp. baking soda

  • 1 tsp. pure vanilla extract

  • 1 ½ cups chopped pecans

 

Directions:

Pre-heat oven to 350 degrees.

Combine the flour, sugar and carrots in the mixer on low speed.

Add the eggs, oil, cream cheese and mix on medium for one minute.

Add the rest of the ingredients and mix on medium for another minute.

Pour into two 8-inch cake pans and bake for 50 minutes or until a toothpick comes out clean.

Cool on a rack out of the pan.

For the Frosting

Ingredients:

  • 8 oz cream cheese (room temperature)

  • 1 stick butter (room temperature)

  • 1lb. box powdered sugar

  • 1 tsp. pure vanilla extract

 

Directions:

Cream thoroughly the cream cheese and butter.

Sift and slowly add the powdered sugar. Mix well and then add the vanilla.

If the Frosting is too thick for your taste you can thin it by adding milk one Tbsp. at a time.

When cakes have cooled ,place the first layer top side down on the platter. Smooth frosting on the flat side facing up thoroughly.

Place the second layer flat side down on the frosting. Layer the top and the sides if you wish.

Decorate with grated carrots on top and some crumbled candied ginger.

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