It's different than your typical carrot cake recipe in that it requires only carrot and no raisins or the like. Maybe it's because I've always been partial to this cake, but I haven't found a carrot cake I like more. Its simplicity allows the flavor of cinnamon and carrot coupled with the cream cheese icing to really stand out. While this one may be simple in its ingredients and method, it is far from basic or bland when it hits your fork. Its warm, dense texture is the epitome of comfort food and the icing is INCREDIBLE. This is a prized and valued recipe in my house, and a dessert that no one can resist taking one... two... or three pieces of! From our home to yours enjoy!!
Carrot Cake (Makes 1 9" x 13" Cake)
2 cups of white sugar
2 cups of flour
1 teaspoon of cinnamon
3 cups of grated carrot
1 cup of oil
Preheat the oven to 375 degrees F
Beat the eggs with sugar in a large bowl
Gradually add the flour and then the cinnamon
Add the shredded carrot and oil and mix until combined
Bake for 40 minutes at 375 degrees F
Cream Cheese Icing
1 8 ounce package of cream cheese
3 tablespoons vegetable oil
3 1/2 cups of sifted icing sugar
1 tspn of salt
Combine all ingredients in a mixer and mix until the texture is fluffy and cohesive. It should not be thin or runny.
As a side note, salt & I are in a love hate relationship concerning this icing. It seems that whenever my Mom makes it, it works out perfectly, however it's always either too salty or not salty enough for me when I make it. Be especially careful if using non-dairy cream cheese to keep the icing pareve. The salt absorbs differently than with dairy cream cheese leaving a slightly grainy texture if too much is added or if it isn't mixed well. Start by adding a quarter teaspoon and gradually increase depending on your taste.
Good to Know...
This recipe is also great made as muffins with a tablespoon of icing on each. I often make in it my mini muffin pan and snack on them throughout the week. Adjust the baking time depending on the size and quantity of your batch. Store the icing in a tupperware in the fridge and ice cupcakes as needed.
The recipe is easily doubled or halved! It comes out just as great! I find that after halving it, it bakes best at 25 degrees lower (350) for approximately 30 minutes. I bake this cake in a pyrex dish, you may need to adjust the temperature or time depending on your dish.
The icing can be made either dairy or pareve. Non-Dairy cream cheese tends to be a little thinner than it's dairy counterpart, so I add a bit more confectioners sugar to the mix
Keep the cake covered and in the fridge when not serving