Grandma Barb's Easy, Moist Carrot Cake

divascancook.com
serves 1 - 3 layer cake
Ingredients

• 1 cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 eggs, room temperature
• 2 teaspoons vanilla extract
• 2½ cups carrots grated (see note)
• 2 cups all-purpose flour
• 2 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground clove
• 1 cup buttermilk
• Cream Cheese Frosting Recipe below

Preparation

1. Preheat oven to 350 F.
2. Grease and flour 3 round cake pans. Set aside.
3. In a large bowl cream together oil, sugar, and brown sugar.
4. Mix in eggs and vanilla extract.
5. Fold in carrots. Set aside.
6. In a medium bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, and clove.
7. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk until well combined.
8. Pour the batter evenly into the prepared cake pans.
9. Baked for 15-18 minutes or until moist crumbs cling to a toothpick inserted into the center. Do not over bake. The cake will continue cooking as it cools.

NOTESCARROTS: I grate my carrots in 3 different textures. I use the smallest three holes on my grater so that I have 1 cup that is regular shreds, 1 cup that is finely shredded and ½ cup that is like carrot pulp. I use about 3-4 extra large carrots total.

Cream Cheese Frosting
Ingredients

• 4 blocks (32 oz) cream cheese, room temperature
• 16 tablespoons (2 sticks) unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 4 cups powdered sugar, sifted

Instructions

1. In a large bowl cream together cream cheese and butter.
2. Mix in vanilla extract.
3. Gradually mix in powdered sugar.
4. Let frosting set in the fridge for a few hours to firm up if needed.
5. Store in refrigerator.
6. (makes enough to frost a 3 layer cake)

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