Old-Fashioned Carrot Cake with Cream Cheese Icing
A flavorful moist carrot cake with sweet cream cheese frosting
2 cups sugar
1 1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons lemon juice
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
3 cups finely grated carrots*
1/4 cup well-drained crushed pineapple
1/2 cup chopped walnuts, optional
8 ounces cream cheese
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla extract
1 teaspoon lemon juice
3-4 cups powdered sugar
Ground cinnamon and ground walnuts, for dusting (optional)
1. In a large mixing bowl, blend sugar and oil. Add eggs, vanilla, and lemon juice and mix.
2. In a medium bowl, whisk together the flour, salt, cinnamon, soda, and baking powder. Fold into the batter in the large bowl.
3. Stir in carrots, pineapple, and walnuts to make a thick batter.
4. Pour into a greased 9x13-inch baking pan. Bake at 350 degrees for 55-60 minutes, until cake tests done. Cool in pan on a wire rack, covered with a thin clean towel.
5. To make icing, mix ingredients in order listed, using an electric mixer. Spread over cake and dust with cinnamon and walnuts if desired. Enjoy!
*The carrots don't need to be extremely finely grated (not completely pulverized -- although that would probably work as well!) but I've noticed that this cake is softer and better made with carrots grated on a finer rather than coarser setting.
45 minutes (cake + icing)
This cake is easy to make and SO yummy!! I like the abundance of carrots and the creamy frosting... it's hard to eat just one piece! :) My grandma gave me the basics for this recipe when I got married, and I've tweaked it just slightly. :) My rating: 10/10