Ingredients for Dad's Carrot Cake
- Water
- Milk
- Cinnamon
- Salt
- Baking Soda
- Wesson Oil
- Eggs
- Sugar
- All Purpose Flour
- Carrot
- Unsalted Butter
- Philadelphia Cream Cheese
- Powdered Sugar
- Vanilla
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How to Make Dad's Carrot Cake
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch rectangular baking pan.
- **Make the cake:** In a large bowl, cream together 1 ½ cups (3 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs, one at a time, then stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and 1 teaspoon ground allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 2 cups grated carrots and 1 cup chopped walnuts or pecans (optional).
- Pour batter into the prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Make the Cream Cheese Frosting:** In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), 3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Frost the cooled cake and garnish with extra chopped pecans or walnuts, if desired.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
430g
Fat
121g
Carbs
48g
