4 large eggs, room temperature
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Optional: Orange and green food coloring
1In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots.
2Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3For frosting, in another large bowl, cream butter and cream cheese until light and fluffy, 3 to 4 minutes. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. If desired, reserve 1/2 cup frosting for decorating. Stir walnuts into remaining frosting, if desired.
4Spread frosting between layers and over top and side of cake. If desired, tint 1/4 cup reserved frosting orange; using a #7 round tip, pipe 16 carrots around the top of the cake, one per piece of cake. Tint remaining 1/4 cup frosting green; using a #67 leaf tip, pipe a leaf at the top of each carrot. Store in the refrigerator.
Total Time
Prep: 30 Min. Bake: 35 Min. + Cooling
Cinnamon, nutmeg, carrots and a creamy, tangy frosting make this classic carrot cake a winner.
Nutrition Facts
1 piece: 531 calories, 28g fat (7g saturated fat), 67mg cholesterol, 203mg sodium, 68g carbohydrate (54g sugars, 1g fiber), 5g protein.