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Peachy the Magazine

Carrot Cake

This recipe is featured in our October November 2014 Food + Entertaining article, A Casual Drop-In On Hallows Eve.

Carrot Cake
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Carrot Cake

Course: Dessert
Servings

18-20

servings

ingredients

  • 1 ½ cups sugar

  • 1 ¼ cups oil

  • 4 eggs, beaten

  • 2 cups flour

  • 1 teaspoon salt

  • 2 teaspoons baking soda

  • 2 teaspoons cinnamon

  • ½ cup nuts, chopped

  • 3 cups carrots, grated

  • ICING:

  • 1 ½ sticks butter, softened

  • 1 8 oz. package cream cheese, softened

  • 1 box confectioners’ sugar

  • 2 teaspoons vanilla

  • ½ cup nuts, chopped, optional

Directions

  • To make cake: Mix sugar, oil and beaten eggs. Sift flour, salt, soda and cinnamon together. Add flour mixture to egg mixture in four parts. Fold in nuts and carrots. Bake in slightly oiled tube pan at 350° for 55–60 minutes. Cool and ice.
  • To make icing: Combine butter and cream cheese until well mixed. Add sugar and vanilla and beat well. Stir in nuts if desired.

Notes

  • NOTE: Carrot cake and icing recipe will also make 24 cupcakes, a 9 x 13 sheet cake or a layer cake (3 small 9-inch layers). For layer cake, increase icing recipe by 1 ½ times.