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Carrot Cake

Name: Carrot Cake
Yield: 12
Ingredients: Cake: 2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1 tsp salt, 1½ cups vegetable oil, 1½ cups sugar, 4 eggs, 3 cups finely grated carrots, 1 cup walnuts; Frosting: 16 oz cream cheese, ½ cup butter, 4 cups powdered sugar, 2 tsp vanilla

Moist, spiced, cream cheese frosted

retest scheduled Adapted from Serious Eats / Stella Parks — being retested to the rcpbx spec, one dinner at a time. how we test

Serves: 12

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Ingredients

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Cake: 2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1 tsp salt, 1½ cups vegetable oil, 1½ cups sugar, 4 eggs, 3 cups finely grated carrots, 1 cup walnuts
Frosting: 16 oz cream cheese, ½ cup butter, 4 cups powdered sugar, 2 tsp vanilla

Instructions

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Preheat oven to 350°F. Grease two 9-inch pans.
Whisk flour, baking soda, cinnamon, salt.
Beat oil, sugar, eggs. Stir in dry ingredients.
Fold in carrots and walnuts.
Divide between pans. Bake .
Cool , turn out onto racks.
Frosting: Beat cream cheese and butter. Add sugar and vanilla.
Frost cooled layers.

Notes

Finely grated carrots distribute better.
Oil keeps cake moist.
Toast walnuts for better flavor.

Adapted from Serious Eats / Stella Parks

Carrot Cake

Ingredients

Instructions

Notes

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