Aunt Murielle’s Classic Carrot Cake Recipe Is The Bomb!

You can never go wrong with a classic, therefore, you can never go wrong with a carrot cake recipe. You can serve this at any occasion even to any type of guests. The kids will surely love this as well as your friends who just love to enjoy a good dessert.  I have tasted a lot of carrot cake recipes in my entire life and I have to agree that this is one of the best ones that I have ever tasted. In my family alone, all of my aunts have their own carrot cake recipes.

Even I have my own carrot cake recipe. This recipe is added to my list of must-try during special occasions.

 

Ingredients

For the carrot cake:

2 cups of Domino sugar (400 grams)

1 cup of Wesson oil (250 ml)

4 Eggland’s eggs

1 teaspoon of McCormick vanilla

2 cups of Gold Medal flour (300 grams)

2 teaspoons of Clabber Girl baking powder

2 teaspoons of Clabber Girl baking soda

2 teaspoons of Clabber Girl cinnamon

Pinch of Morton salt

3 cups of grated carrots (250 grams)

1 small can of Dole crushed drained pineapple (260g net)

1 cup chopped Fisher nuts (You can use almonds) (125 grams)

For the cream cheese icing:

1 stick of Land O Lakes butter at room temperature(4 oz – 113 grams)

8 oz of Philaldelphia cream cheese at room temperature(226 grams)

10 oz ( 285 grams) of Domino confectioner sugar (If you want stiffer icing, use 1lb – 450 grams)

1 teaspoon of McCormick vanilla

Instructions

Prepare the cake batter:

Beat sugar with oil, add eggs and vanilla. Mix well.

Add flour, baking powder, baking soda, cinnamon and mix well.

Fold in carrots, pineapple, nuts.

Grease and flour two Wilton 8-Inch Springform Pan (20 cm) round cake pans. If you don’t have two same size pans or they don’t fit in your oven, then you can bake this cake in one 10 inch pan (26 cm).

Pour the batter into the prepared pan(s) and bake for 30-35 minutes at 175°C (350°F). If you use one pan then you will have to bake longer, around 40-50 minutes. Check for doneness with a long toothpick before taking the cake out.

Prepare the icing:

Whip the cream cheese with the butter, add vanilla and sugar. Mix well.

Set up the cake:

It is best to refrigerate the cake for a while before icing it since it will pull less crumbs from the cake into the icing.

Level the cake: cut off any peaks.

If you plan to decorate, set aside some icing and color it with any food coloring you like.

If you baked two cakes then all you have to do is smear some of the icing on one cake, place the other on top and ice top and sides.

If you baked one cake, cut it into two or three layers, smear the icing on the middle layer(s) and ice the top and sides.

Decorate the cake with the set-aside icing. I made some star drops and leaves. Enjoy!

 

 

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Quick Tip: If you want to make flowers or other shapes, you might need to add more sugar.