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Carrot Cake

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4.9 from 9 reviews

Ingredients

Scale
  • 2 cups grated carrots (1/2 pound or so)
  • 1/3 cup hot water
  • 1 1/4 cup sugar
  • 1/2 cup vegetable oil (canola, safflower, sunflower)
  • 3 eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons cloves
  • 1/2 teaspoon salt
  • Cream Cheese Icing:
  • 8 ounces cream cheese
  • 1/4 cup soft butter
  • 2 cups powdered sugar
  • 1 teaspoons vanilla extract
  • 1 tablespoon maple syrup
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice, if needed

Instructions

  1. For the cake: Preheat the oven to 350ºF. Grease and flour (or line with parchment) two 9″ round cake pans or one 13″ x 9″ pan.
  2. Combine carrots, water, sugar, oil, eggs in a large mixing bowl and combine well.
  3. Whisk dry ingredients together and add to wet mixture.
  4. Pour into pan(s). Bake 25 minutes for 9″ pans and 45 minutes for 13 x 9″ pan, or until a toothpick inserted into the center comes out clean.
  5. Allow to cool in pans on wire racks then invert to remove from pans.
  6. Make icing while cake bakes: Cream cold cream cheese and soft butter together on medium-high speed until smooth and fluffy. Add vanilla, zest, maple syrup and combine. Sift in powdered sugar a little at a time until it’s all combined and smooth. Add a teaspoon of orange juice if necessary to make it come together. If the icing seems a little soft, just let it sit for a few minutes and it will thicken up. Refrigerate until ready to ice.
  7. When cake is cooled, ice and serve.

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