I’ve made this carrot cake a few times, we’re kind of in love. It’s Hunter’s favorite and each time he says “this is the best one you’ve made”. ha. So I made it yet again for him for Valentine’s day this year. We are not big holiday people, we just enjoy relaxing rather than fighting a crowd and waiting in line. So on Vday he made the most amazing portobello burgers and then we enjoyed our dessert and watched TV. It was honestly perfect!
Now go make this –
1 1/4 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all purpose white flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon of salt
2 teaspoon cinnamon (if you’re a cinnamon nut like us, add more)
3 cups grated carrots (I think I did just under 3 cups)
I added pecans, raisins, dried cranberries, and unsweetened coconut. This is completely optional but I promise you won’t regret throwing these extras in.
Beat your eggs, oil, sugar, and vanilla in a large mixing bowl until smooth. Add in the flour, baking soda, baking powder, salt, and cinnamon. Pour into a greased pan. Cook at 350 degrees for 40-50 minutes.
CREAM CHEESE FROSTING:
1/2 cup butter, softened (not melted!)
8 oz cream cheese, softened (not melted!)
4 cups of confectionary sugar
1 teaspoon of vanilla