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Celeste’s Carrot Cake
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Description
My recipe for carrot cake – after combining, tweaking, and amending several recipes. I give you – my best “formula” for carrot cake.
Ingredients
- FOR THE CAKE:
- 4 whole Eggs
- ¾ cups Oil (vegetable Or Canola)
- ½ cups Applesauce
- 3 teaspoons Vanilla Extract
- 2 cups Flour
- 2 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- ½ teaspoons Salt
- ¼ teaspoons Nutmeg
- 3 teaspoons Cinnamon
- 3 cups Grated Carrots
- 1 cup Chopped Nuts (pecan Or Walnut)
- FOR THE FROSTING:
- 1 stick Butter, Softened
- 8 ounces, weight Cream Cheese, Softened
- 3-½ cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- ¾ cups Chopped Nuts (pecan Or Walnut)
Preparation
Preheat oven to 350F – grease and flour a 9×13″ baking pan.
Mix together the: eggs, oil, applesauce, and 3 teaspoons of vanilla.
In a separate bowl, whisk together: flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
Mix the dry ingredients into the wet. Mix in grated carrots and chopped nuts.
Pour into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let cake completely cool.
To make frosting: Mix together the softened butter, softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract. Add more powdered sugar if needed to reach the consistency you desire. Mix in 3/4 cup chopped nuts. Spread frosting onto cool cake.
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