Carrot cake is a simple and genuine snack and breakfast for young and old: with its delicate orange hue, its rich and soft texture and the good scent of homemade desserts, it conquers all the first slice!
With a simple colored icing you can even transform it into a delicious Halloween themed cake. The practice of using carrots in sweet recipes is very old: thanks to their natural sweetness, in fact, these vegetables were able to compensate for the lack of sugar and give flavor to cakes … already in the Middle Ages!
Today, the popularity of carrot cake in its simplest and most homely version derives in large part from the success of Carrot cake , the more elaborate Anglo-Saxon version of carrot cake; but what we love about this version is its genuine simplicity, which makes it the perfect dessert for the whole family. Even for those who usually don’t want to know about vegetables!
Ingredients
Cake
1 ½ cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
½ teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
¼ cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired
How to prepare carrot cake
Preheat the oven to 350°F.
Prepare the 13×9-inch pan or two 8-inch or 9-inch round pans with shortening; grease them and lightly flour.
Beat granulated sugar, oil and eggs with an electric mixer on low speed until blended. Then add flour, cinnamon, baking soda, vanilla and salt. Mix them for a minute.
Add carrots and nuts. Mix them well with a spoon. Pour the mixture into baking pan.
Bake the carrot cake for 40 to 45 minutes (13×9 inch pan), or 30 to 35 minutes round pans, or until wooden pick inserted in the middle of the cake comes out clean.
Remove from the oven and let the pan cool for 10 minutes then remove pan. Let the cake cool completely for about 1 hour.
Now beat cream cheese, milk, butter, and vanilla with an electric mixer until smooth. Gradually add sugar and beat 1 cup at a time. Beat until smooth and spreadable.
Spread the frosting on cake; sprinkle the nutmeg over frosting if you like. Enjoy!
Betty Crocker Carrot Cake Mix Recipe
Equipment
- Oven
Ingredients
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups Gold Medal™ all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ teaspoon salt
- 3 cups shredded carrots (5 medium)
- 1 cup coarsely chopped walnuts
Cream Cheese Frosting
- 1 package (8 oz) cream cheese, softened
- ¼ cup butter or margarine, softened
- 2 to 3 teaspoons milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
- Nutmeg, if desired
Instructions
- Preheat the oven to 350°F.
- Prepare the 13x9-inch pan or two 8-inch or 9-inch round pans withshortening; grease them and lightly flour.
- Beat granulated sugar, oil and eggs with an electric mixer on low speed until blended. Then add flour, cinnamon, baking soda, vanilla and salt. Mixthem for a minute.
- Add carrots and nuts. Mix them well with a spoon. Pour the mixtureinto baking pan.
- Bake the carrot cake for 40 to 45 minutes (13x9 inch pan), or 30to 35 minutes round pans, or until wooden pick inserted in the middle of thecake comes out clean.
- Remove from the oven and let the pan cool for 10 minutes then remove pan. Let the cake cool completely for about 1 hour.
- Now beat cream cheese, milk, butter, and vanilla with an electric mixer until smooth. Gradually add sugar and beat 1 cup at a time. Beat until smooth and spreadable.
- Spread the frosting on cake; sprinkle the nutmeg over frosting ifyou like. Enjoy!
