Carrot cake is a delicious treat to serve at birthday parties, to take to potlucks or to make as a sweet dessert for your family. This cake is dense and moist – it gets the moistness from the carrots as they bake. Top the cake with a cream cheese frosting.
Wash and peel the carrots and then grate enough to make 3 cups.
Mix together 2 cups sugar, 2 cups flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 2 teaspoons cinnamon and 1 teaspoon salt.
Mix together 1 1/2 cups vegetable oil, four beaten eggs in a separate mixing bowl. Combine this mixture with the dry ingredients.
Add 3 cups grated carrots, and chopped nuts if desired, and mix with an electric mixer on low speed until combined. Then mix on medium speed for two minutes, scraping bowl frequently.
Grease or spray bottom and sides of cake baking pans. Shake a little bit of flour on bottom to keep cake from sticking, pour excess off. Pour cake batter into three pans, dividing equally.
Bake in pre-heated oven at 350 F for 35 minutes. Stick a cake tester or knife in center to check to see if done. When baked, remove the cakes from oven and let them cool before removing from pans.
Make the frosting by mixing 8 ounces of softened, room temperature cream cheese, 1 stick of room temperature butter or margarine, 2 tablespoons vanilla, and one box of confectioners' sugar until smooth and creamy.
Loosen the cake in pans, turn the first pan upside down on cake plate and frost. Repeat with other two pans, until you create a three-layer cake. Spread frosting on top and sides. Decorate if desired.
Run a knife around the edges of the pans to loosen cake from sides.
After turning pan upside down on cake plate, tap it and rub it in a circular motion, the cake should fall right out.
Always make sure your butter and cream cheese are softened at least to room temperature.