Description

The key to this cake is the finely grated carrots. I have a SaladMaster hand crank food processor that is probably considered an antique. It is the best for finely grating anything from carrots to cheese (see pimiento cheese recipe). It is superfast and everything comes out so fluffy.
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Ingredients

Scale

5 eggs
2 cups sugar
1 tablespoon cinnamon
¾ teaspoon ginger
2 cups self rising flour, sifted
½ tsp salt
1 ½ cups vegetable oil
1 cup chopped pecans
1 tsp vanilla
4 cups finely grated carrots
Baker’s Joy
1, 8oz package cream cheese
1 stick butter
¼ cup heavy cream
6–7 cups of powdered sugar
Optional flavoring such as 1 tsp vanilla or almond

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Instructions

For the cake: Preheat oven to 320 degrees Fahrenheit. In bowl of stand mixer, beat oil and sugar. Add eggs, vanilla, salt and cinnamon and mix until blended. Add flour just until incorporated. Add carrots and pecans.
Spray two 8 or 9 inch round pans with Baker’s Joy. Divide batter evenly and swirl the pans to evenly distribute. Bake on 320 degrees for 30-40 minutes or until toothpick comes out clean. Cool on racks.
For the frosting: All ingredients should be room temperature. Beat butter, cream cheese, and heavy cream in stand mixer with whisk attachment until fluffy. Add 6 cups powdered sugar slowly. Once incorporated, beat on high for 3-4 minutes. Adjust to desired consistency with more heavy cream to thin or powdered sugar to thicken.
Frost and assemble cake, when completely cooled.

Prep Time: 1 hour
Cook Time: 40 minutes
Category: Cakes
Cuisine: American

Keywords: Dessert, Cakes, Easter Sweets, Spring Sweets