Updated: Nov 28, 2022
My 11-year-old created this recipe, made and decorated this delicious cake for a FACS assignment. This is a keeper and it deserves a place in the Carrot Cake Hall of Fame!! So many people make carrot cake oily and less than appetizing. NOT HER! This is the best carrot cake I ever had! Great job, Bella! #CarrotCake #BestCarrotCake #NoOilyCake #SoNomNom #SoNomNom4u
4 Eggs, beaten and set aside
2 cups Flour
2 cups Dark Brown Sugar
2 tsp Baking Powder
4 tsp Cinnamon
1/2 tsp Sea Salt, fresh ground
1/2 tsp Baking Soda
3 cups Carrots, Peeled and finely Shredded
3/4 cup oil (She used peanut oil)
Cream Cheese Frosting (SEE BELOW FOR RECIPE)
Preheat oven to 350°
Beat 4 eggs in a small bowl and set aside. Spray and flour two 9-inch baking pans (Round or square--she used square) remove excess flour and set pans aside.
In medium bowl, mix flour, baking powder, cinnamon, sea salt, and baking soda. Set aside.
In a stand alone mixer or bowl with beaters, beat together the oil and brown sugar. add beaten eggs and blend until well mixed. Add carrots and mix well. Slowly add the flour mixture into the oil/sugar/carrot mixture until everything is mixed together.
Pour batter into each pan until they are both filled to the same level. All batter will be used.
Place both pans on a large baking sheet and place the large sheet containing pans of batter in the oven. Make 35-40 minutes. Cakes will be done when toothpick comes out of the center of the cakes free of batter.
Remove cakes from large, hot baking sheet and place them on cooling racks. Set aside to cool.
1-(8-oz) package of cream cheese, softened to room temp
1/2 cup butter, softened to room temp
4 tsp Pure Vanilla Extract
4-1/2 cups Powdered Sugar
In a stand alone mixer or bowl with beaters, add cream cheese and cream until completely smooth. When it is smooth, add softened butter and blend into smooth cream cheese mixture. Add 4 tsp Pure Vanilla Extract and 4 1/2 cups powdered sugar and beat until smooth and creamy. Use within 30 minutes or refrigerate until you are ready to frost the cake.
Cake Assembly Directions:
When cakes are completely cooled, turn one of the cakes out onto a plate that is larger than the cake. frost the top or top and sides of that cake. Turn the other cake out onto the top of the frosted cake. Set it up so they are even with each other. Frost the top (and sides if you wish). Decorate any way you wish! (Bella used tiny round sprinkles) This cake is delicious! Eat up and enjoy!