Monday, June 24, 2024

How to make a Moist Carrot Cake

January 31, 2010 by  
Filed under Cakes

It was just my son’s 12th Birthday (not sure where the times goes) and he loves Carrot Cake. So he requested that his Birthday Cake was a Carrot Cake this year. Being my sister is the one who is the real baker in the family she made him his Carrot Cake from scratch and I photographed the step by step process to share right here. So if you are looking for a great recipe for Carrot Cake that is moist and delicious than this is the one. It was so yummy and it even had real Cream Cheese Frosting to top it off (recipe here too!!)

Sometimes you do not need a super fancy Birthday Cake to make someone happy. This was not at all the fancy kind, but yet ABSOLUTELY moist, delicious,sweet and full of flavor and it made my son very happy – Mission Accomplished.

Of course this cake would be great for any occasion and even great for Easter!!! The Bunnies would love it!!

The Ingredients Needed for this Carrot Cake are:

* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots

Frosting Ingredients:

* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners’ sugar
* 1 teaspoon vanilla extract

So now let me walk you through how to put that all together with some fun photos:

First make sure to preheat your oven to 350 degrees F (175 degrees C).

Grease and flour a 9×13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon.

Peel your Carrots. It is ok to have a nice Carrot snack at this point – we did. Next you need to grate them, but watch those fingers!! Make sure you have 3 Cups ready to go. Now eat the left over Carrots for another snack!!!

Then Mix Carrots into batter – it is not pretty, but the end result is well worth it. Pour your batter in your baking pan and stick into your pre-heated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Enjoy the aroma of your Carrot Cake while it bakes!!

Now while you wait lets make the Cream Cheese Frosting…..

In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stick your finger in and taste – shhhh. My sister usually does not use all the sugar called for in the recipe because she thinks it is too sweet – so if you do not want it that sweet add the sugar in until you think it is to your desired sweetness – another excuse to keep tasting!!!

Make sure your Carrot Cake is cooled before frosting. You can also take the cake out of the pan and set on a plate, but this time my sister got lazy and decided it was easier to frost in the pan – so that is what she did. Ok let me explain or she will kill me for writing that – she made this at her house and it was much easier to transport to mine and less dishes she would have to clean – lol.

Now dig in and enjoy!!! This Carrot Cake was so moist and delicious and went very well with a big glass of Cold Milk.

I hope you try it for yourself – Please share with me if you do!!

Someone got their Birthday wish before blowing out those Candles!!!


2 Responses to “How to make a Moist Carrot Cake”
  1. AM says:

    Not LAZY….just EASIER!!!

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