Just calling it “carrot cake” does this an extreme injustice — it’s really the best carrot cake my family has ever had. The recipe is extremely forgiving, can be made by kids, stays moist for a good week and actually is better the day or two after it’s baked. Co-worker Maureen Burnett made this for my family when I was going through chemo, and we wound up making it four more times, it was that good. I credit it with my recovery. Recipe optimized for Denver altitude. Makes one sheet pan (9×13-inch works well), serving about 10-12.
Ingredients
Cake
- 1 1/4 cups oil
- 1 3/4 cups sugar
- 4 eggs
- 3 cups grated carrots
- 2 cups flour
- 1/2 teaspoon sugar
- 2 teaspoons soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
Frosting
- 1 (8-ounce) package cream cheese (full fat)
- room temperature
- 4 tablespoons butter, softened
- 2 teaspoons vanilla
- 2 teaspoons water or orange juice.
- 1 pound powdered (confectioner’s) sugar
Directions
Make the cake: Heat oven to 350 degrees. Beat oil, sugar, eggs and carrots well in a large mixing bowl. In a separate mixing bowl, combine rest of cake ingredients. Add to wet mixture. Pour into sheet pan. Bake 40 minutes. Cool completely and then frost.
Make the frosting: With an electric mixer, combine cream cheese and butter. Add vanilla and water or juice. Slowly add powdered sugar until all is incorporated.
