Susan’s Carrot Cake

Susan's Carrot Cake

This carrot cake has been in my husband’s family for quite some time. A few years ago I was I was fortunate enough to have this recipe passed onto me. My mother-in-law Susan used to make this cake for her birthday every year, now I make it for her and usually on Easter also. I can honestly say that it is my favorite carrot cake ever (and I have tried many different carrot cakes) . The cake itself is very moist with a perfect amount of shredded carrots and chopped walnuts. The cream cheese frosting is very easy to make and is absolutely delicious. Together it is a rich, sinful cake meant to be enjoyed with family and friends for a special occasion or just because.

Susan’s Carrot Cake Recipe

Cakes

Ingredients

  • 4 Eggs
  • 2 Cups Granulated Sugar
  • 1 Tsp Cinnamon
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 2 Tsp Baking Soda
  • 3 Cups AP Flour
  • 1 Cup Walnuts, chopped
  • 3 Cups Carrots, shredded
  • 3 Oz Walnuts, chopped & toasted

Directions

  1. Preheat oven to 350 degrees.  Grease (3) 9″ round cake pans.  Shred carrots and set aside.
  2. Beat eggs 1 at a time in a stand mixer with the paddle attachment. Add sugar and beat until combined. Sift dry ingredients and add to eggs and sugar mixture and beat until incorporated.
  3. Add carrots, oil, and nuts.  Stir until combined.
  4. Place batter in the prepared pans. Each pan should weigh (1) lb (5) oz.
  5. Bake 18-25 minutes. Cake is done when it springs back when touched or a toothpick inserted in the center comes out clean.

Cream Cheese Frosting

Ingredients

  • 3 x 6 Oz Cream Cheese, softened
  • 3 x 2 Tbsp Unsalted Butter, softened
  • 3 x 2 Tsp Vanilla Extract
  • 3 x 4 Cups Powdered Sugar
  • 3 x 1 Tbsp Whole Milk

Directions

  1. Combine single dose of cream cheese, butter, and vanilla. Beat at a low speed in a stand mixer with the paddle attachment until light and smooth.
  2. Gradually add single dose of powdered sugar and beat until fluffy.
  3. Add single dose of milk and beat until incorporated. (If making more than 1X of frosting recipe together at a time, decrease the milk to 2 tablespoons.)
  4. Repeat 3 times.

Assembling The Cake

Directions

  1. Make sure all cake layers are level.
  2. Place 1 cake layer on a cardboard cake round. Smooth 1 1/4 cups of frosting on layer almost until the edge of cake.
  3. Cover with 2nd cake layer and smooth out 1 1/4 cup frosting. Cover with the 3rd cake layer.
  4. Crumb coat the entire cake with a very thin layer of frosting and refrigerate until slightly firm.
  5. Cover cake with a thick layer of frosting. Smooth out side and top of cake.
  6. Using #21 Wilton star tip, pipe stars around the bottom edge of cake and around the top edge of cake.
  7. Carefully place chopped and toasted walnuts on top of cake to fill the entire middle.

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