To celebrate Jason’s birthday, we had his extended family over to the house on Sunday, and since he requested carrot cake, I thought it would be a great opportunity to share my mother’s carrot cake recipe over here on the blog.
This cake is a family favorite, most often made for Easter, though – honestly – it’s pretty good any time of the year. The cake batter is simple and bakes up nicely, though you do have to take care, as it sticks to the pans easily. We frost this cake with a cream cheese frosting that is delicious! Bake at your own risk!
Mom’s Carrot Cake
Requires two 9” round cake pans (greased and floured)
2 c flour
2 c sugar
2 t baking soda
2 t cinnamon
1 t salt
1.5 c vegetable oil
3 c grated carrot
1 c chopped walnuts (optional)
8 oz cream cheese
3/4 c butter (soft)
16 oz confectioner’s sugar
2 t vanilla
To Make the Cake:
- Preheat the oven to 350 degrees and prepare two 9” round cake pans by greasing them (I use butter) and flouring them.
- Sift together the dry ingredients (flour, sugar, soda, salt and cinnamon).
- Mix in oil.
- Beat in eggs, one at a time.
- Mix in the grated carrot.
- Fold in the walnuts.
- Divide evenly between pans and bake for 35 – 40 minutes, until a fork inserted in the center comes out clean.
- Fully cool the cakes. Then, using a butter knife or spreader, loosen the cakes from the pans and transfer them to a wire rack and plate for frosting.
To Make the Frosting:
- Beat the butter and cream cheese together until creamy.
- Add the vanilla.
- Beat in the sugar gradually.
- Increase the mixing speed and beat the frosting until the desired consistency is achieved (I like mine soft enough to spread but firm enough to give a consistent, almost glossy coat when refrigerated).
- Taking the cake on the plate, spread 1/2” layer of frosting evenly across the top.
- Add the second layer and continue frosting the cake.
- Refrigerate, if not eating immediately, and enjoy!