Paula’s Carrot Cake 🍰
Description
This delightful carrot cake recipe is a cherished treasure from a dear friend I met at church in Arkansas. Although the ingredient list might seem lengthy, don’t be intimidated! This cake comes together seamlessly and is perfect for any occasion, filling your home with the warm, inviting aroma of freshly baked goodness. 🥕🍰✨
Prep Time
| Time | Duration |
|---|---|
| Preparation | 20 minutes |
| Cooking | 45 minutes |
| Total | 1 hour 5 minutes |
Categories
- Dessert
Keywords
- Vegetable
- Oven
- < 4 Hours
Ingredients
For the Cake:
- 3 cups carrots, finely grated 🥕🥕🥕
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs 🥚🥚🥚🥚
- 1 1/2 teaspoons vanilla extract
- 1 cup vegetable oil
For the Frosting:
- 1 cup powdered sugar
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened 🧈
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Nutritional Information (Per Serving):
- Calories: 9933.5
- Fat Content: 600.2g
- Saturated Fat Content: 164g
- Cholesterol Content: 1339.5mg
- Sodium Content: 5886.6mg
- Carbohydrate Content: 1100.8g
- Fiber Content: 27.7g
- Sugar Content: 866.9g
- Protein Content: 82.2g
Yield
- 1 cake
Instructions
Preparing the Cake:
- Combine Dry Ingredients: In a large mixing bowl, combine the grated carrots, flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir the ingredients together until they are well blended.
- Add Wet Ingredients: Make a well in the center of the dry mixture. Add the eggs, vegetable oil, and vanilla extract into the well. Using a wooden spoon or a spatula, mix the ingredients thoroughly until the batter is smooth and well combined.
- Prepare the Pans: Grease and flour two 9-inch round cake pans or a 9×13-inch baking pan. Pour the batter evenly into the prepared pans, smoothing the top with a spatula.
- Bake the Cake: Preheat your oven to 350°F (175°C). Place the pans in the oven and bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
- Cool the Cake: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting. This step is crucial to ensure the frosting doesn’t melt.
Preparing the Frosting:
- Cream the Ingredients: In a medium mixing bowl, combine the powdered sugar, softened cream cheese, softened butter, and vanilla extract. Using an electric mixer, beat the ingredients on medium speed until the mixture is smooth and creamy, with no lumps.
- Add the Pecans: Gently stir in the chopped pecans until they are evenly distributed throughout the frosting.
Assembling the Cake:
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Frost the Cake: Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting over the top. Place the second layer on top of the first and frost the top and sides of the entire cake. If you used a 9×13-inch pan, simply spread the frosting over the top of the cake.
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Decorate: For an extra touch, sprinkle some additional chopped pecans or finely grated carrot on top of the frosted cake. This adds a lovely decorative touch and hints at the cake’s delicious ingredients.
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Serve and Enjoy: Slice the cake into generous pieces and serve. This carrot cake pairs wonderfully with a cup of coffee or tea. Enjoy the moist, flavorful goodness that has a perfect balance of sweetness and spice. 🌟
This cake is sure to become a favorite in your home, just as it has in mine. Happy baking and enjoy every delicious bite! 🎂🥳🍴
