Author Notes
In true Tracy fashion, this recipe wasn't given with many details—it took some teeth pulling to get a cake pan size out of her—but it's delicious. She once sent the cake to me across the country for a birthday via a very patient ex-boyfriend who carried it on his lap for the entire journey. The cake was a mess, but I ate every bite of it. —Leslie Stephens
Ingredients
- For the carrot cake and assembly:
-
2 cups
sugar
-
1 1/2 cups
neutral oil
-
4
eggs
-
2 cups
all-purpose flour
-
1 teaspoon
salt
-
2 teaspoons
baking soda
-
2 teaspoons
cinnamon
-
3 cups
shredded carrots
-
1/2 cup
chopped walnuts
- For the cream cheese frosting:
-
1/2
stick butter
-
8 ounces
cream cheese
-
1
box confectioners sugar
-
2 teaspoons
vanilla
-
1/2 cup
chopped walnuts
Directions
- For the carrot cake and assembly:
-
Mix all ingredients, and bake in two 9-inch round cake pans at 350° for 45 minutes, or until a toothpick comes out clean.
-
Cool and frost with cream cheese frosting (recipe below).
-
Refrigerate.
- For the cream cheese frosting:
-
Using a standing mixer, blend all ingredients together until well combined.
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