This Carrot cake is very moist, bakes up beautifully & keeps very well too! This photo is the cake frosted with Cram Cheese Frosting & the recipe is on right after the cake directions!
2 Cups Flour
2 Cups Sugar
2 TSP Cinnamon
1 TSP Ginger Powder
2 TSP Baking Soda
1 TSP Salt
1 & 1/2 Cup Vegetable Oil
3 Cups Grated Carrots ( I use baby carrots to save effort in peeling carrots! A 1 lb. bag is exactly what you need too!)
1 Tsp Vanilla
1 TBS Milk
Sift together first 6 ingredients. Add remaining ingredients except carrots & beat in eggs one at a time. Now gently fold in the carrots.
Bake at 325 degrees for 55 minutes or until toothpick inserted comes out clean. I bake this in a well greased & floured tube pan & it usually takes longer to bake. Make sure cake is fully baked before removing from oven it should be high & lightly brown & when touched it should bounce back. Always check by inserting a toothpick or cake tester! Let cool in pan 10 minutes & then invert to dump out. If it sticks just run a knife down the edges all the way to the bottom it will then come right out. I frost this with a good butter cream frosting, cream cheese frosting or my marshmallow frosting that is on this blog! IF you wish to add raisins or nuts go right ahead but we prefer this as the recipe shows. If adding raisins or nuts 1 cup of each would be fine!
Butter Cream Frosting:
1 Stick butter softened
1, 2 LB. Bag Confectioners Sugar
1/4 TSP Salt
2 TSP Vanilla
Milk enough to get spreadable frosting.
Beat Butter add 2 cups sugar all the sugar & salt beat. Add enough milk to make spreadable then continue adding the rest of the sugar while adding just enough milk to get a nice fluffy frosting!
Cream Cheese Frosting:
2, 8 oz. Blocks of Softened Cream Cheese
1 TBS. Vanilla
4 to 5 Cups Powdered Sugar
Dash of Salt
Beat Cream Cheese, add vanilla & salt & beat again. Now beat in enough of the sugar to get your desired results. I like mine soft & let it goop down the sides but not runny! But softer than spreadable! Make yours to suit you!