This is a great classic carrot cake!

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Serves 12

You will need:
1 1⁄3 cups dark brown sugar
1 cup vegetable oil
3 large eggs
2 1⁄3 cups all purpose flour
1 teaspoon+1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon ground cinnamon
2 cups grated carrots
½ cup chopped walnuts
½ stick butter, room temperature
8 oz cream cheese, room temperature
2½ cups powdered sugar

  1. Preheat oven to 375°F.
  2. In a food processor, mix brown sugar, oil, and eggs.
  3. Add flour, 1 teaspoon vanilla, baking powder, cinnamon, carrots, and walnuts.
  4. Mix well and pour into 2 round buttered 9” cake tins.
  5. Bake for about 50 minutes, or until golden and set.
  6. Cool on a wire rack.
  7. Place the butter in a food processor and whisk until soft.
  8. Add cream cheese, powdered sugar, and remaining teaspoon of vanilla.
  9. Stir until you have a smooth frosting.
  10. Slice both cakes in halves and place the first layer on a stand. Spread on a layer of frosting and continue with all the layers.
  11. Spread the rest of the frosting over the cake.
  12. Decorate with fresh roses and some plastic deer.

TIP:

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This is a great classic carrot cake!
Photography by Food & Styling by Marianne Pfeffer Gjengdal and photographs by Aina C. Hole

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