Holiday Carrot Cake
Calories
Ingredients
- 2 ½ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
- 1 cup sugar
- ¾ cup brown sugar
- 1 ½ cups vegetable oil I use canola
- 4 eggs
- 2 tsp vanilla
- 3 medium-size carrots peeled and shredded (about 2 cups)
- ¾ cup walnuts chopped
- ½ cup sweetened dried cranberries I used raisins
Frosting:
- 2 8 oz pkgs cream cheese, at room temperature
- ½ cup butter softened
- 1 tsp vanilla
- 3 cups powdered sugar
- cranberries and walnuts for garnish (I just used walnuts)
Instructions
- Heat oven to 350 degrees F. Coat two 9 x 2-inch round cake pans with cooking spray. Line bottoms with parchment paper. Coat paper with spray.
- Cake: In medium-size bowl, whisk flour, baking soda, baking powder, pumpkin pie spice and salt. In large bowl, beat sugars, oil, eggs and vanilla on medium speed until blended. On low, beat in flour mixture until smooth. Stir in carrots, nuts and cranberries. Divide batter between pans, spreading evenly.
- Bake at 350 degrees for 42 to 44 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Turn out and cool completely.
- Frosting: In large bowl, beat cream cheese, butter and vanilla until creamy. Gradually beat in confectioners sugar until smooth.
- With serrated knife, cut each cake horizontally in half. (I didn't cut the layers in half). Place one layer on cake plate and spread with 1 cup frosting. Repeat two more times with layers and frosting. Place remaining layer, cut-side down, on top and spread with remaining frosting. Garnish with berries and nuts. Serves16.