This recipe makes a 9” x 13” sheet pan of carrot cake with cream cheese frosting. It is quite filling so you can’t eat a big piece of it. It is quite filling so you can't eat a big piece of it. One cake feeds many.
Some people like very sweet cream cheese frosting. Others, like me, like minimal sweetness and a bit of the cream cheese tang to come through. You can decide how little or how much powdered sugar to use, depending on your personal preference.
Ingredients
Cream cheese frosting:
4 ounces butter, softened
8 ounces solid cream cheese
1 teaspoon vanilla
¼ to ½ pound sifted powdered sugar
Cake:
4 extra-large eggs
1 ½ cups vegetable oil
8 ounces solid cream cheese
1 teaspoon vanilla
2 cups flour, more for pan
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup chopped walnuts
3 cups grated carrots
Butter for pan
Preparation
Preheat oven to 350° F.
In a large bowl, beat together the eggs, oil, cream cheese and vanilla with a hand mixer. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add to large bowl of egg mixture and beat until well mixed. Add carrots and walnuts and mix well by hand.
Pour batter into a greased and floured 9” x 13” pan. Bake for approximately 40 – 45 minutes. Test with a toothpick, inserted in the center comes out clean.
Cool cake completely before frosting.
In a medium bowl, beat butter and cream cheese together until well blended using hand mixer. Add vanilla and powdered sugar and beat until smooth (add sugar slowly and taste).
Spread on cooled cake.
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