Sharing my best carrot cake recipe with you has been on my for a gazillion months.
Well, not quite that long, but long enough that if you have been waiting for the recipe, I’m sure you have given up on me.
So, when this opportunity to create a post for Krista from The Happy Housie’s Seasonal Simplicity Spring Series, I thought, this will motivate me.
My Greatest Fear
Truth be told, I cringe when I have to take food photos.
Oh yeah, and did I mention my body and mind seize up?
I’m sure you are acquainted with writer’s block, well, I get that with photography. Uh, well, now that I think of it, I’m pretty sure I have both.
You see, this is my second, wait, no third story that I have written for this post. So, the last two stories had me falling asleep in my chair. I probably should’ve figured out that I needed to toss them out.
But, back to taking photos.
If asked to arrange a table or my living room decor, no problem. But, arrange a cake for a photo shoot, and I panic. My mind draws a blank, and I procrastinate.
Yup, I should’ve posted this recipe when I photographed this cake (I baked in a soup can) on my winter tablescape and also my spring table.
But, I guess better late than never.
So, recently I did succeed in taking my cake photos despite a whole bunch of rainy days which made photographing my cake nearly impossible.
Well, eventually I got lucky and the sun appeared from behind some clouds and so I quickly grabbed photos of my cake.
Best Carrot Cake
3 cups Grated Carrots (4 large carrots)
2 cups Sugar
1 1/2 cups Vegetable Oil
2 Cups Flour
1 8 oz package Cream Cheese, softened
1 tsp Salt
1 tsp Cinnamon
2 tsp Baking Soda
1 tsp Vanilla
1 Cup Chopped Nuts
1. Beat together the carrots, sugar, oil, flour, cream cheese, and eggs.
2. Next add salt, cinnamon, baking soda, vanilla, and nuts to the mixture and beat well.
3. Pour batter into a greased and floured pan. 9 x 13 x 12″ pan or 2 – 6 inch round cake pans.
4. Bake at 350 for 55 minutes.
5. Cool and frost with cream cheese icing.
Carrot Cake Frosting
1/2 cup Butter
16 oz of Cream Cheese, softened
2 pounds Powdered Sugar
4 tablespoons milk
2 tsp Vanilla
1. Cream together the butter and cream cheese.
2. Add sugar, milk, and vanilla.
3. Beat until smooth.
4. Spread on cooled cake.
So, my best carrot cake recipe is finally here, and it is ready for you to bake and enjoy. I’m super happy that despite all my nerves in regards to my photography. It is super cool that this forgotten cake which was tucked away in my mom’s favorite recipe book is now among my favorite cakes.
Have a wonderful time perusing through all the other fabulous recipes on this tour.