Directions
Cake Ingredients:
Ingredients
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 fresh whole eggs
- 2 cups pastry flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups raw finely ground carrots
- 4 ounces finely chopped walnuts
Frosting Ingredients:
- 1 1/2 pounds powdered sugar
- 12 ounces room temperature cream cheese
- 1 tablespoon vanilla extract
- 2 ounces room temperature margarine
Preheat oven to 300 degrees F.
In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
Filling and Icings:
In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Photo: Carrot Cake Recipe
















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By bestchef2000!
Brooklyn Park, MN
on May 08, 2013
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I absolutely love this! I gave the cake to my teachers and friends at school and they absolutely loved it!
By RandiGrogan1964
Seattle, WA
on April 26, 2013
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I really enjoyed this carrot cake. Very easy to prepare, however, I did add a variety mix of raisins I purchased at Trader Joe's. I also used 8 ounces of Mascarpone cheese along with 1 8 ounce pkg of Cream Cheese, naturally I could have decreased the cream cheese however, I added 1/3 cup more powdered sugar (played it by ear really and did not use margarine but real butter. It was fantastic. I made individual cakes in small spring form pans and will be making these delicious cakes very soon. Excellent recipe, thanks for posting.
By daha2
on April 24, 2013
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OMG. This is the best carrot cake recipe!! Turned out perfect. Was gone in minutes
Read all 62 reviews