Kathy's Irresistible Carrot Cake: A Timeless Family Favorite

Kathy’s Carrot Cake Recipe 🥕🍰

Overview:

Kathy’s Carrot Cake is a timeless classic that has been cherished for over two decades. With its moist texture, warm spices, and decadent cream cheese frosting, it’s sure to become a staple in your dessert repertoire. Perfect for any occasion, from weeknight treats to special gatherings, this cake is a crowd-pleaser that will have everyone asking for seconds!

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes
Servings: 12
Yield: 1 13x9x2 inch cake

Ingredients:

Quantity	Ingredient
4	Eggs
1 1/2	cups Sugar
2	cups Flour
2	tsp Baking soda
2	tsp Cinnamon
2	tsp Salt
3	cups grated Carrots
1	cup chopped Walnuts
3	oz Cream cheese
1	cup powdered Sugar
2	tbsp Butter
1/4	tsp Vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
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Prepare Batter: In a large bowl, beat the eggs, oil, and sugar until well combined.
Mix Dry Ingredients: Add the flour, baking soda, cinnamon, and salt to the bowl. Mix until the dry ingredients are fully incorporated into the batter.
Incorporate Carrots and Walnuts: Stir in the grated carrots and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Bake: Pour the batter into the prepared baking pan. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can dry out the cake.
Cool: Allow the cake to cool completely in the pan on a wire rack.
Prepare Frosting: While the cake is cooling, prepare the cream cheese frosting. In a small bowl, combine the cream cheese, powdered sugar, butter, and vanilla extract. Beat until smooth and creamy.
Frost: Once the cake has cooled, spread the cream cheese frosting evenly over the top. Optionally, garnish with additional chopped walnuts or a sprinkle of cinnamon for extra flair.
Serve: Slice the cake into squares and serve it to delighted guests or family members. Enjoy the irresistible blend of flavors and textures in every bite!

Nutritional Information (per serving):

Calories: 684.2
Fat: 41.9g
- Saturated Fat: 8.7g
Cholesterol: 88.5mg
Sodium: 495.1mg
Carbohydrates: 73.9g
- Fiber: 2.3g
- Sugar: 54.6g
Protein: 6.6g

Recipe Notes:

Make Ahead: This carrot cake can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor and texture.
Variations: Feel free to customize this recipe to suit your preferences. You can add raisins, pineapple, or coconut to the batter for extra sweetness and texture.
Freezing: To freeze leftover cake, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator overnight before serving.
Special Occasions: Decorate the top of the cake with grated carrots or edible flowers for a stunning presentation at special events or celebrations.

Kathy’s Carrot Cake is more than just a dessert; it’s a testament to years of perfected baking and a symbol of love and tradition. Whether you’re baking it for a weeknight indulgence or a festive gathering, this recipe is sure to bring joy to all who taste it. So why wait? Get your apron on and start baking this delectable treat today! 🥕🎂