Sheree's Homemade Cooking Made Easy

This carrot cake recipe has been in my family for several generations and it is still cooked several times a year by several of my family members. It is a true classic recipe that is simple to make and perfect for any special gathering. You will need the following ingredients:

Carrot CakePhoto bySheree

Recipe:

Cake

1 1/2 cups of vegetable oil

2 cups of sugar

2 cups of self-rising flour

4 eggs

1 teaspoon of vanilla extract

1 teaspoon of cinnamon

3 cups of carrots, grated

optional add ins: 1/2 cup of chopped pecans and/or 1/2 cup of golden raisins

Frosting

1 pound of confectioners sugar

8 oz package of cream cheese, softened

1 stick of butter, softened

1 teaspoon of vanilla

optional: 1/2 – 1 cup of pecans, chopped

Preheat the oven to 350 degrees.

Carrot CakePhoto bySheree

In a mixing bowl add the oil and sugar and mix together until it is smooth. Add the vanilla and the eggs, one at a time, and mix as you add each of them.

Add the flour and cinnamon and mix this together until it is smooth.

Carrot CakePhoto bySheree

Fold in the grated carrots, by hand, and if you are adding the nuts and/or raisins add them now too.

Carrot CakePhoto bySheree

Then pour the batter into 3 greased and floured 9 x 9 inch round pans or into a 9 x 13 baking dish. You can also use this batter to make cupcakes if that is what you prefer. Just adjust the baking time.

Bake the cakes for 30 minutes and remove them from the oven and let them sit for 5 minutes.

Run the tip of a knife around the cake pans to loosen the cakes from the pan. Carefully turn the cakes over and let them cool on a towel or wire rack. Tip: I find it is much easier to do this by placing a large plate on top of the cake pan and then I flip the cake pans over, releasing the cakes.

Carrot CakePhoto bySheree

In a medium mixing bowl add the softened cream cheese and the butter and mix until this is smooth and creamy.

Slowly, add the powdered sugar and the vanilla. and mix until light and fluffy. If you are adding nuts, add them now.

Carrot CakePhoto bySheree

Ice the cooled cake and place it in the refrigerator if you are not serving it soon. Enjoy!

Carrot CakePhoto bySheree

Note: You can use self-rising flour instead of all-purpose just don’t add the salt and baking soda as self-rising flour already has some.

I like to make this cake on special occasions to share with my family and friends.