Did you know that Saturday, October 10 is National Cake Decorating Day? It’s one of Miffy’s favorite holidays. She plans to celebrate by baking her favorite carrot cake and so can you with the recipe below!
- Prep time: 20 MIN
- Total: 1 HR 5 MIN
- Servings: 12
Note: Ask an adult to assist with operating both large and small appliances and take extra care when placing the cake in and out of the hot oven.
1 ½ cups granulated sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
½ teaspoon salt
3 cups shredded carrots (5 medium sized carrots)
1 cup coarsely chopped walnuts
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
¼ cup butter or margarine, softened
3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired
- Heat oven to 350°F. Grease bottom and sides of one 13×9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13×9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13×9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Note: Feel free to add as many sprinkles and/or pieces of fruit you’d like to make your cake a truly unique creation! *chef’s kiss*