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Mom's Carrot Cake with Cream Cheese Icing

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Submitted by: evlmnky

 

A springform pan simplifies getting the cake out of the pan for this luscious two-layer carrot cake.
 

Ingredients

  • Cake:
  • 2 cups granulated sugar
  • 1 1/4 cup vegetable oil
  • 2 1/2 cups all purpose flour
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp baking powder
  • 4 eggs
  • 3 cups peeled and shredded carrots
  • 1 1/2 cups nuts, otional
  • Icing:
  • 12 ounces cream cheese, softened
  • 1 1/2 sticks unsalted butter at room temperature
  • 1 1/2 boxes powdered sugar
  • 1 teaspoon salt

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Method

Cake: Lightly spray two 9 inch springform cake pans. Sift dry ingredients together twice. Combine all ingredients, except carrots, and mix by hand until completely moistened. Batter will be very thick. Stir in carrots and nuts. Split batter evenly between pans and bake at 325 degrees for 35-45 minutes. Allow to cool completely. Icing: With a mixer of any type, on low speed, combine butter and cream cheese until no lumps remain. Add sifted salt and sugar in three stages. Mix on low speed until incorporated. Finish: Remove 1 layer from pan and place on plate and apply icing. Place other layer on top of first and finish icing.

 

Notes:

 

Number of Servings: 10-12

 

Submitted by: evlmnky ()

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