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Classic Carrot Cake




Source of Recipe


Chefmom






List of Ingredients



• 1 cup sifted all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 2 large eggs
  
• 1 cup sugar
  
• 3/4 cup vegetable oil
  
• 1 tablespoon vanilla
  
• 1 teaspoon cinnamon
  
• 1/2 teaspoon nutmeg
  
• 1 1/2 cups grated raw carrots
  
• 1/2 cup chopped walnuts
  
• Basic Cream Cheese Frosting:
  
• 1/2 cup butter, softened
  
• 1 (8 ounce) package cream cheese, softened
  
• 2 teaspoons vanilla
  
• 4 cups (1 pound) sifted powdered sugar
  






Instructions



1. Prepare one 9 inch round cake pan with bakers grease or shortening, always line the bottom with a round of parchment or wax paper. Preheat the oven to 325 degrees. In a bowl, sift the flour, baking soda and salt, stir and set aside.
   
2. In a mixing bowl, beat the eggs and sugar, add the oil, vanilla, and spices and beat on low to combine. Stir in the dry ingredients, then the carrots and nuts. Pour into the pan and level the top. Bake 40 plus minutes or until it tests clean with a toothpick. Cool in the pan 10 to 15 minutes and then turn out onto a cooling rack. Cool completely before finishing with cream cheese frosting. Or wrap well in plastic, then foil and freeze for several months.
   
3. Basic Cream Cheese Frosting: In a mixing bowl, soften the butter, then add the cream cheese and beat until smooth. Add the vanilla and powdered sugar. I personally think that this frosting works better after it has been refrigerated for 1 hour and then stirred.