The Humpherys Family

Carrot Cake

Recipe Added:  11/7/2011
2 1/2 cups flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp table salt
6-7 carrots, peeled, shredded (3 cups)
1 1/2 cups sugar
1/2 cup brown sugar
 4 large eggs
1 1/2 cups vegetable or vegetable oil

Frosting:
8 oz cream cheese, softened
5 Tbsp butter
1 Tbsp sour cream
1/2 tsp vanilla
1 1/4 cups powdered sugar
toasted, chopped pecans
Preheat the oven to 350 F. Adjust oven rack to middle position. Grease and flour a 9x13 baking pan or 2 9-inch round pans. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. In the bowl of a standing mixer, beat sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium, add oil in slow, steady stream. Increase speed to high and mix until light in color and well mixed, about 45 seconds to 1 minute. Turn off mixer and stir in carrots and dry ingredients by hand until no streaks of flour remain.

Pour into prepared pan(s) and bake until toothpick comes out clean, about 32 minutes for round and 40 minutes for 9x13 pan. Cool 10 minutes in pan and then invert onto a cooling rack to cool completely. If cakes are cooled, they can be wrapped in plastic wrap and put in a Ziploc bag and placed in the freezer for up to 2 months. Thaw to room temperature prior to frosting.

Frosting: mix cream cheese, butter, sour cream, and vanilla at medium high speed in mixer until combined, about 30 seconds. Add powdered sugar and mix until very fluffy, about 1 minute.
Notes
Double the frosting recipe for a 9-inch layered cake.
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