Baerbel's Carrot Cake
A community recipe by exiledcalNot tested or verified by Nigella.com
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Mix together all dry ingredients. Beat eggs & add oil. Combine dry ingredients with egg mixture. Fold in carrots & nuts. Pour into three greased 9-inch layer pans (floured & buttered, parchment circles in bottom). Bake at 350F for 25-30 minutes OR at 300F for 45 minutes (both cooking times work).
Introduction
My mom's carrot cake with cream cheese icing.
Ingredients
Serves: 6
For the Cake
- 2 cups flour
- 1 teaspoon salt
- 2 cups superfine sugar
- 4 eggs
- 2 teaspoons baking powder
- 1½ cups vegetable oil
- 2 teaspoons baking soda
- 3 cups grated carrots
- 2 teaspoons cinnamon
- 1 cup chopped nuts ( pecans or walnuts)
- 1 pinch of nutmeg
For the Cream Cheese Icing
- 8 ounces cream cheese
- 8 tablespoons butter
- 1 pound confectioners' sugar
- 1 teaspoon vanilla extract
Method
Baerbel's Carrot Cake is a community recipe submitted by exiledcal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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