Carrot Cake is definitely in my top 5 favorite dessert list! Just seeing this super moist cake and cream cheese icing brings an instant smile to my face. I’ve tried all different kinds of carrot cakes and even dabbled in making a few myself. Personally, I like the single layer cake- its delicious and satisfying with half the calories of a double layer cake. Most restaurants offer the double layer version with super thick icing garnished with crushed walnuts. It can be made into little muffins or in a Bundt cake, low-fat, or even have a secret ingredient like pineapples and/or walnuts, macadamia nuts, or a coconut cream cheese frosting. Did you know that fried carrot cake, known as “chai tow kway,” is a common breakfast or snack item in Southeast Asia? No matter what you put into your carrot cake and as long as it has lots and lots of shredded carrots in the batter- you can call it carrot cake.
Here’s a recipe for sumptuous carrot cake that my mom makes. It’s a sure crowd pleaser! Try it out and tell us what you think!
2 1/2 c Flour
1 1/2 c Sugar
1 1/2 c Vegetable Oil
3 c Shredded Carrots
2 c Pineapple Tidbits, drained
1/4 t Salt
2 t Cinnamon
2 t Vanilla
2 t Baking Powder
1/2 t baking soda
1 c Walnuts
1- In a large mixing bowl, mix together all the ingredients with a wooden spoon.
2- Spread into a greased 9×13 baking pan
3- Bake on 350 degrees for 45-50 minutes
1/2 Stick Butter, room temperature
4 oz Cream Cheese, room temperature
1/2 t Vanilla
2 c Powdered Sugar
1- Beat all ingredients together
2- Spread on cooled carrot cake
Are you a fan of carrot cake? What’s your secret ingredient?