best ever carrot cake
 
Prep time
Cook time
Total time
 
Philadelphia homecooking recipe for carrot cake
Author:
Serves: 12 to 16
Ingredients
For the cake
  • 2 cups all purpose flour
  • ¾ cup white whole wheat flour
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 4 large or 5 medium eggs
  • 1¼ cups vegetable oil
  • 2 teaspoon vanilla extract
  • 2¼ cups sugar
  • 4 cups shredded raw carrots
  • ¾ cup crushed walnuts
For the frosting
  • 1 (8 oz) package of cream cheese
  • 1 cup butter, must be room temperature
  • ½ to 1 pound of powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 350 degrees and grease and flour a bundt pan.
  2. Combine all dry ingredients (except sugar) in small bowl and set aside
  3. In a large bowl, combine eggs, oil, sugar and vanilla and mix on medium speed for about 3 or 4 minutes until well combined, scraping down sides of the bowl to ensure no lumps remain
  4. Add dry ingredients to wet and mix only until combined while scraping down sides of the bowl intermittently.
  5. Stir in carrots and nuts.
  6. Pour batter into prepared pan and bake for 70 to 80 minutes.
  7. Begin testing cake at 65 minutes by inserting cake tester in center.
  8. In the meantime, combine all ingredient in mixing bowl and beat on medium speed until creamy
  9. Butter must be room temperature or your frosting will be lumpy.
Recipe by Feeling Foodish at http://feelingfoodish.com/best-ever-carrot-cake/