Old-Fashioned Carrot Cake with Cream Cheese Frosting
Total TimePrep: 30 min. Bake: 35 min. + cooling
This cake was delicious but I did make a few adjustments based on the reviews. I cut the sugar to one cup white sugar and 1/2 cup brown sugar. I only had 1/2 cup of veg oil so I added a 4oz cup of Siggis full fat plain yogurt. I increased the carrots to 3 cups. As others did I added cranberries, raisins and also 3 rings of pineapple cut small and some Shredded coconut. The icing was I stick of butter, one package of cream cheese, vanilla and confectioners sugar to my taste. I baked in two 8 inch metal pans for 40 minutes at 350. The result was a moist, carroty cake with luscious cream cheese frosting.
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Cake is wayyy too sweet.
I bake this cake for my daughters birthday every year and we also have it for our Easter dinner. It is the most light, moist, flavorful carrot cake I have baked. I bake it in a 13 x 9 deep baking dish. I do have to bake just a tad bit longer than recipe calls for. I never have leftovers.
Cake was nice and moist, but the frosting is terribly. WAY too much sugar and not enough frosting. About 6C of sugar in a cake?! Ridiculous. Save yourself and use a better frosting recipe with more cream cheese and less sugar
So, before I made this recipe, I read the comment section and I want to say it off the bat – the cake I made following this recipe was not dry. Moving on, I didn't have two 9" pans, so I baked all the batter in a single 9" pan for about two times the baking time. Once it cooled I halved the cake from the middle and made two layers. It turned out okay/good, but it's not extraordinarily good. I also added walnuts to the batter and didn't add any to the frosting. For the frosting I added my confectioner's sugar tasting it after every tbsp, and I have to say 3-3/4 cups of sugar for the icing seems A LOT! I only added a couple of tbsp to mine... All in all, people liked it, but would I do it again or recommend this recipe to my friends ? I don't really think so.
Everything a carrot cake should be!
I eliminated the nutmeg
This is my favorite. It’s a perfect recipe. I do not understand why anyone would want to cut the sugar...altering the recipe. Just don’t make it if you that picky. Find a recipe that uses sugar substitutes. When you alter a formula you destroy the essence.
DO NOT ADD MILK TO THE FROSTING. It makes it way to thin. For me it ruined the entire batch of frosting. It baffles me why the recipe says to add milk because without it the consistency would be perfect.