Carrot Cake

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Old Fashioned Carrot Cake is a classic dessert. It's true southern comfort food at its finest.

Old Fashioned Carrot Cake is a classic dessert. It’s true southern comfort food at its finest.

Spring’s right around the corner – although the folks in Nashville might tell you it’s already here.

I don’t even think we HAD winter this year.

My friend Cheri up in the Pacific Northwest would tell you that she drew the short straw this winter, and suffered the entire NATION’S winter this year. So, on behalf of a grateful nation, Thanks, Cheri. And…er…sorry about that.

Anywho, with the advent of spring (and I promise, Cheri, it IS coming! You don’t really live in Narnia!), I always think of carrot cake.

Why do I always think of carrot cake?
Could it be the Easter Bunny’s fault, perhaps?

Might it be tied to a slightly superstitious belief on my part that this incredibly delicious carrot offering will appease and please the Easter Bunny, so that therefore, there will be more chocolate bunnies for me?

Old Fashioned Carrot Cake is a classic dessert. It's true southern comfort food at its finest.

Don’t you wish I were cutting this slice, just for you?

Whether or not that’s true, I have a SCRUMPTIOUS carrot cake recipe for you, and some really GOOD news, too. Ready for the good news? Carrot Cake COULDN’T BE EASIER!

It came to me like an Easter morning epiphany, while I was making this cake. Carrot cake is really just like making banana bread. Only different. 😀 (You know, banana bread is that quick bread that everyone makes to get rid of their overripe bananas.) Hold the bananas, grate the carrots, and you’ve got a carrot cake.

Most cakes are made by creaming butter and sugar until they are light and fluffy. Often, that means beating them in the mixer for upwards of five minutes. And then you have to alternately add the dry and wet ingredients. It’s a process that’s a little more complicated. But carrot cake is practically a “dump and run” kind of a cake. In essence, it’s a quick bread. Measure the dry ingredients and whisk together, pour in all the liquid ingredients, barely mix till all the dry ingredients are moistened, and you’ve got a cake in record time, with minimal effort!

cupcakes-2

Carrot cake can easily be turned into carrot cupcakes, too. Here’s a pic of a batch I made a couple of years ago. I love the crispy edges the top of the cake gets! That comes from the cake being made with vegetable oil.

Because the fat in carrot cake is vegetable or canola oil, the exterior cake develops this crispy edge that, to me, is swoon-worthy. Couple that crispy texture with the sweetness and slightly tanginess of the cream cheese frosting, and my knees start to buckle. This dessert is that easy, and that good. Go make a carrot cake! Go make THIS carrot cake.

The Easter Bunny will be pleased, and you may have Easter candy favor.

Old Fashioned Carrot Cake is a classic dessert. It's true southern comfort food at its finest. #carrotcake #southerndessert #comfortfood #easter

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Important Recipe Note:

Once you have poured the wet ingredients into the dry ingredients, mix only until all dry ingredients are moistened. You don’t need an electric mixer to do this cake, at all. Mixing too much will cause gluten to develop, making a tough cake. Mixing only till all the dry ingredients are moistened will yield a more tender cake.

 The Recipe for Old Fashioned Carrot Cake

Carrot Cake
This is old fashioned comfort food, at its BEST. It just doesn't get any better than this, folks!
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For the Cake
  1. 3 c. grated carrots
  2. 2 c. all-purpose flour
  3. 1 t. baking powder
  4. 2 t. baking soda
  5. 1/2 t. salt
  6. 2 c. sugar
  7. 1 t. ground cinnamon
  8. 4 eggs, beaten
  9. 1 1/4 c. canola or vegetable oil
  10. 1 t. vanilla extract
For the Cream Cheese Frosting
  1. 1 8 oz. package of cream cheese, softened
  2. 1/2 c. (1 stick) of butter, softened
  3. 1 16 oz. package powdered sugar
  4. 1 t. vanilla extract
For the cake
  1. Combine first 7 ingredients - the dry ingredients - and whisk together in a mixing bowl.
  2. Stir in the beaten eggs, oil, and vanilla - the wet ingredients - and mix until all dry ingredients are moistened.
  3. To make a layer cake with 3 layers, grease and flour three 9" cake pans, divide batter evenly between the three pans, and bake at 350 degrees, for 30 minutes, or until a wooden toothpick inserted in the center of each layer comes out clean.
To make Cream Cheese Frosting
  1. Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla. Beat until light and fluffy.
Notes
  1. Once you have poured the wet ingredients into the dry ingredients, mix only until all dry ingredients are moistened. You don't need an electric mixer to do this cake, at all. Mixing too much will cause gluten to develop, making a tough cake. Mixing only till all the dry ingredients are moistened will yield a more tender cake.
To make cupcakes
  1. Spoon batter into paper lined muffin tins, filling each about half full. Bake at 350 degrees for 20 minutes. Remove from pans, and let cool on wire racks. When completely cool, frost with Cream Cheese Frosting. Yield: 2 dozen.
Adapted from The Southern Living Cookbook
Adapted from The Southern Living Cookbook
That Susan Williams https://www.thatsusanwilliams.com/

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Comments

  1. Tig McCoy-Redd says

    I love homemade carrot cake. This recipe is a lot like the recipe that I use. Looking forward to trying yours out.

  2. 1010parkplace says

    Carrot cake is my favorite, but I've never made one. Neither of my husbands liked carrot cakes, and now that I'm single, I'm afraid to make one because I know I'd eat the WHOLE THING! xoxox, Brenda

  3. You left out the little pieces of dirt I like to call raisins. Thank heavens. I’m in. Shall make toute suite.

  4. Yum. Carrot cake and carrot cake muffins are one of my favorites to make with of course cream cheese frosting. I add raisins and nuts to mine because my husband is a raisin nut lover. I add one Tablespoon of yogurt or sour cream to my frosting if I have some in the house because it gives it a glossy finish.

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