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Author Notes: If your kids are like mine…they don’t enjoy a carrot cake packed full of “optional” ingredients like pineapple, raisins, etc. To turn the “I’ll pass” into “Can I have seconds”, I altered an old family recipe into the following kid friendly creation. I removed the raisins and pineapple, and added ground mace (more mellow than nutmeg) and some vanilla. - Brittany Smith
- 1 1/3 cups oil
- 2 cups Granulated Sugar
- 4 Eggs
- 2 1/2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Mace
- 3 cups Grated Raw Carrots
- 1/2 cup Chopped Nuts
- 8 tablespoons Butter (softened)
- 12 ounces Cream Cheese (softened)
- 5 cups Powdered Sugar
- 2 teaspoons Vanilla Extract
- Preheat oven to 350 degrees. Grease and flour 3- 9? round cake pans.
- Beat oil, eggs, sugar, and vanilla together. Sift flour, salt, baking powder, baking soda, cinnamon, and ground mace together into a medium-sized bowl. Into the egg mixture, add flour and oil alternately until well combined. Stir in carrots and nuts.
- Bake 30-40 minutes or until toothpick comes out clean. Let stand for 10 minutes then turn cakes out onto cooling racks.
- While cake bakes, blend the margarine and cream cheese together. Slowly add the powdered sugar and vanilla.
- After cakes cool, begin stacking the layers, icing in between layers then on top of final layer and around sides. Sprinkle with extra nuts if desired. Enjoy!
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