Carrot cake is my most favorite cake in the world! Here is a classic recipe from my Grandma who would bake this for birthdays and other special occasions.
Grandma’s Classic Carrot Cake 3 9-inch pans at 350F, 30 minutes
2 cups of flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1 1/2 tsp cinnamon
2 cups of sugar
1 1/2 cups of vegetable oil
4 large free range eggs
3 cups of grated carrots
1 cup of coconut (sweetened)
Sift the dry ingredients together and place to the side. Add your oil to the mixer and add 1 egg at a time…beating each time really well…your final result should be like a light mayonnaise. Then slowly add and mix the dry ingredients. A the end fold in the carrots, coconut and nuts thoroughly and pour into the prepared (greased and floured) 3, 9-inch layer pans and bake for 30 minutes at 350F (once again you know your oven…just make sure you don’t over cook them. Check if the cake is done by poking the cake with a toothpick. If it comes out clean, the cake is done.)
Now either use condensed milk or your favorite caramel sauce recipe for the layers
2 8 ounce softened cream cheese blocks
1 3/4 cups of confectioners sugar (we like it less sweet)
1 stick of butter
2 tsp of good vanilla
coconut for topping
Blend the cream cheese and butter till creamy and smooth and then the vanilla and now add the confectioners sugar slowly creaming after every addition.
Tip: Let the cream cheese warm to room temperature so that the icing will blend well. If you don’t have time, warm up the cream cheese without the wrapping in the microwave for 30-40 seconds.
Hope you enjoy this wondering Classic carrot cake. Hugs…