This is the updated recipe for that beautiful carrot cake I made for Easter. As usual, I used a scribbled over recipe glued into my black recipe book, without carrying the changes over to the blog recipes. Nothing monumental, just tried and true adjustments that I forgot to post.
Carrot cake with cream cheese frosting:
Preheat oven to 350F.
Grease two cake pans ( I used two 8 inch by 2 inch cake pans).
1 1/2 cups sugar
3/4 cup canola or vegetable oil
2 cups King Arthur flour
2 t. baking powder
2 t. baking soda
2 t. cinnamon
3 cups coarsely grated carrots (much preferred over finely grated)
Beat the eggs, then add the sugar and oil.
Add the flour, baking powder and baking soda and cinnamon and mix.
Add the grated carrots and mix again.
Scrape into prepared cake pans, filling just about halfway.
Bake for 40 minutes or so - the baking time can be affected by the moisture content of the grated carrots. To test doneness, gently press the middle of the cake. If it springs back, it's done. If it's still looking not fully baked, give it another ten minutes.
Remove cake to cooling rack and let sit until cooled.
Run a dull knife carefully around the cakes, gently prying up the bottom edges.
Flip cake pan over onto cooling rack and knock the bottom with the knife handle before unmolding it carefully. Let completely cool before frosting.
The cream cheese frosting:
1 large package cream cheese
1 stick (8 T.) unsalted butter, softened
2 T. fresh lemon juice ( or more to taste)
one box confectioner's sugar
Whip ingredients in mixer bowl and spread or pipe onto cake.
Just seeing this piece of carrot cake is making me hungry again! Enjoy!