Cheryl's Carrot Cake
Submitted by loretta
A moist, cinnamon-spiced carrot cake loaded with 3 cups of shredded carrots and topped with a classic cream cheese frosting. Bake as round layers or a 9×13 sheet.
YIELD
1 cakePREP
20 minCOOK
60 minREADY
90 minSome recipes earn a name, and this carrot cake earned Cheryl’s.
Three full cups of finely shredded carrots give it that signature moist, dense crumb, while cinnamon and a generous amount of vegetable oil keep everything tender and fragrant.
The cream cheese frosting on top is the classic version: cream cheese, butter, vanilla, and powdered sugar beaten smooth.
Bake it as two 9-inch rounds for a layered showpiece, or keep it simple in a 9×13 sheet pan for easy slicing and serving.
Kitchen Tips
- Finely shred the carrots for the best texture; chunky pieces create uneven pockets in the crumb
- Don’t skip the full 10-minute cooling time before turning out of the pan or the cake will break
- Frost only when the cake is completely cool; warm cake melts cream cheese frosting into a sliding mess
- Add chopped walnuts or pecans to the batter if you like a little crunch
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Grease and flour pan or pans.
Combine flour. sugar, baking powder, baking soda, salt and cinnamon with mixer.
Add shredded carrots, cooking oil and eggs.
Beat on low speed until blended.
Beat 2 minutes on medium speed.
Bake 9-inch rounds approximately 40 minutes.
Bake 9 x 13-inch pan 50 to 60 minutes.
Cool 10 minutes before removing cake from pan or pans.
For frosting cream together cheese, butter and vanilla.
Gradually add sugar.
Beat until smooth.
Comments
