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
Ingredients
- Cake
-
1 1/3 cups
oil
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2 cups
Granulated Sugar
-
4
Eggs
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2 1/2 cups
All-Purpose Flour
-
2 teaspoons
Baking Powder
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2 teaspoons
Baking Soda
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2 teaspoons
Cinnamon
-
1 teaspoon
Salt
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1 teaspoon
Vanilla Extract
-
1/2 teaspoon
Ground Mace
-
3 cups
Grated Raw Carrots
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1/2 cup
Chopped Nuts
- Frosting
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8 tablespoons
Butter (softened)
-
12 ounces
Cream Cheese (softened)
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5 cups
Powdered Sugar
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2 teaspoons
Vanilla Extract
Directions
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Preheat oven to 350 degrees. Grease and flour 3- 9? round cake pans.
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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.
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Bake 30-40 minutes or until toothpick comes out clean. Let stand for 10 minutes then turn cakes out onto cooling racks.
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While cake bakes, blend the margarine and cream cheese together. Slowly add the powdered sugar and vanilla.
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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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