The Ultimate Carrot Cake from Scratch!

This carrot cake recipe has been passed down through my family for at least four generations and I think it’s finally time I shared it! It’s way too delicious to live in my Grandmother’s cookbook forever :) plus, now whenever family members ask for the recipe, I can just send them here haha

Ingredients

Cake:

• 2 cups all purpose flour

• 2 cups sugar

• 1.5 cups canola oil

• 2 teaspoons baking soda

• 2 teaspoons ground cinnamon

• 1 teaspoon salt

• 4 large eggs

• 3 cups shredded carrot

Frosting:

• 1 pound powdered sugar

• 8 ounces cream cheese

• 8 tablespoons unsalted butter -equal to one stick (my grandmother originally used oleo haha)

• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350 degrees

2. Combine and mix together all dry cake ingredients (flour, sugar, baking soda, cinnamon & salt)

3. Add canola oil to the dry mixture and mix

4. Then add your eggs one at a time, making sure to mix after each egg

5. Fold shredded carrot into batter and then pour into 2 greased 9'“ round cake pans, do not fill pans more than 2/3 full

6. Bake for 45-55 minutes at 350 degrees

7. To make the cream cheese icing, beat butter until soft and smooth

8. Add cream cheese and vanilla and mix to incorporate

9. Add powdered sugar slowly while mixing to fully incorporate

10. Store icing in the refrigerator until cake is cool. (or you can wait to make the icing later when the cake has cooled down)

11. When cake is done and pulled from the oven, allow to cool for 15 minutes. Then run a knife around the edge to release the cake from the pan. Then flip over onto a cooling rack. cake must be fully cooled before icing.

This recipe also makes 24 cupcakes if you wanted to switch from doing a cake instead