Carrot Cake with Cream Cheese Frosting

 

Carrot Cake Ingredients:
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
½  teaspoon ground allspice
1 cup canola oil
4 eggs
1 cup sugar
¾ cup dark brown sugar
½ cup orange juice
1 teaspoon vanilla
2 cups shredded carrots
1 cup toasted walnuts, optional

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Heat oven to 350.  Grease three 8” cake pans and line each with parchment paper. *    

 

Sift the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice into a medium size bowl.  Briefly whisk to combine.

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In a large bowl, combine the oil, eggs, sugar and dark brown sugar; beat until well blended, about two minutes with a mixer on medium speed.  Stir in the orange juice and vanilla.

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Add half of the flour mixture to the liquid mixture; carefully beat in on low speed.  Add the rest of the flour, mix until just combined.  Stir in the carrots and walnuts by hand.

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Divide the batter between the three prepared pans.

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Bake at 350°F for 25-27 minutes, or until a toothpick, inserted in the center, comes out clean.

 

Allow the cakes to cool completely on a baking rack before removing and frosting.

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*One 13x9x2"" baking pan may be used, increase the baking time to 45-50 minutes or until a toothpick inserted in the center comes out clean.   Or two 9" cake pans may be used, also increase the baking time.

 

 

Cream Cheese Frosting Ingredients:
8 ounces cream cheese, softened
½ cup (8 tablespoons) butter, softened
5 cups powdered sugar
1/8 teaspoon salt
2 teaspoons vanilla (or 1½ teaspoons lemon juice and 1 teaspoon grated lemon rind)
2 teaspoons milk, add more if necessary

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Using a mixer, whip the cream cheese and butter until light and fluffy. 

 

Mix in the powdered sugar and salt, a bit at a time. 

 

Once the powdered sugar is completely mixed in, add the vanilla and 2 teaspoons milk.  Add more milk as needed to make the frosting easy to work with. 

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Frost and decorate the cake as desired.  I like to decorate with about 2 cups of chopped, toasted walnuts and chocolate covered strawberries.  Clean pansy flowers (edible) are also very pretty when in season. 

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A cream cheese frosted cake should be stored in the refrigerator, allow to come to room temperature before serving.  

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