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.
Total Time:
1 hourhour30 minutesminutes
Serves:
9
Ingredients
Cake
2c.flour
2c.sugar
3c.grated carrots
4eggsroom temperature
1 ½c.Coconut oil
8oz.cream cheeseroom temperature
1tsp.Kosher salt
2tsp.baking soda
1tsp.pure vanilla extract
1 ½cupschopped pecans
Frosting
8ozcream cheeseroom temperature
1stick butterroom temperature
1lb.box powdered sugar
1tsp.pure vanilla extract
Pre-heat oven to 350 degrees.
Directions
For the Cake
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
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.