Sul Sul, Gerbits. Today we are going to be making a normal Carrot Cake. I laugh whenever I think about carrot cakes now, though because of the time when my mom put in ten cups of carrots because she wanted to use them up. It was such a mess of a cake. I mean.. Can that be counted as a cake when the only thing that you could taste was carrots and cream cheese frosting?
Well anyway, I wanted to make a cake that was very VERY different from the one my mom made. This recipe only has 3 cups of carrots.
The recipe and the measurements will be in the description down below.
You are going to preheat your oven to 350℉.
Beat together your oil and sugar well.
Add the eggs.
In another bowl you are going to sift together the flour, baking soda, and baking powder.
Blend the dry ingredients with the egg mixture.
Fold in the carrots and pour into your greased, floured cake pans.
Bake the cakes for 30 minutes.
While it is making you are going to want to make your cream cheese frosting.
You want your cream cheese and your margarine to be at room temperature. This does make a lot of difference. To the texture of the frosting.
Once they are at room temp, you are going to cream them together for about 2 minutes.
Blend in your confectioners’ sugar, vanilla and the optional chopped pecans.
Frost between the layers, top and outside of the cake.
And enjoy.
It’s so surprising how having the correct amount of carrots can make a difference. It tasted so good.
I hope that you liked this recipe. Feel free to check the recipe out in the description down below. Vadish, Dag Dag!
Show the original author some 💖💖💖 Robby’s Cookbook Collection
Printable version of this recipe: on the blog
Printable version of the frosting recipe: on the blog
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