Wednesday, March 27, 2019
Practically everyone has a carrot cake recipe that they think is the best, but after just one bite of our extra moist carrot cake recipe we think you’ll reconsider!
Fresh baby carrots already peeled make preparation so much easier and faster, but if you already have a bag of carrots in the fridge that need to be trimmed and peeled, go for it! Just make sure to throw in a few extra to bring the weight back up to one pound—after all it is called carrot cake for a reason.
prep time 25 minutes
cook time 55 minutes
total time 80 minutes
makes 12 servings
INGREDIENTS
carrot cake
- 2 cups granulated sugar
- 1 1/4 cups oil
- 4 large eggs
- 1 lb packge baby carrots, finely grated
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 1/2 tsp cinnamon
frosting
- 12 Tbsp unsalted butter, room temperature, 1½ sticks
- 2 8 oz packagescream cheese, room temperature
- 8 cups powdered sugar, sifted
- 1 Tbsp pure vanilla extract
- Nutrition Facts
INSTRUCTIONS
Get the full instruction @ everydaydishes.com