Autumn
Carrot Cake
A classic spice cake with grated carrots, walnuts, and cream cheese frosting, made for storage-crop season.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Yield
- Serves 12
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 4 eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3 cups grated carrots
- 1 cup chopped walnuts, optional
- 250 g cream cheese, softened
- 1/4 cup butter, softened
- 2 cups icing sugar
- 1 tsp vanilla
Steps
- Heat the oven to 175 C (350 F) and grease a 9 by 13 inch baking pan.
- Whisk the flour, baking soda, baking powder, cinnamon, and salt.
- In a second bowl, whisk the eggs, oil, granulated sugar, and brown sugar until smooth.
- Fold in the carrots and walnuts, then fold in the dry ingredients.
- Spread in the pan and bake 32 to 35 minutes, until a skewer comes out clean. Cool completely.
- Beat the cream cheese, butter, icing sugar, and vanilla until smooth, then spread over the cooled cake.
Notes
Grate the carrots on the fine side of a box grater for a softer crumb. Frost only after the cake is fully cool.
Pairing Serve with strong coffee.
Start with the harvest
This recipe is tied to carrots. Browse farmers markets in Ontario.
Tools
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- 9 by 13 inch baking pan
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