Carrot Cake is a full bodied cake. It should not be a heavy lump of stuff, but it is loaded with carrots and other treasures. Furthermore, who does not love Cream Cheese frosting. I have also had Carrot Cake for breakfast. And I wonder why I run every morning.
adapted from loveveggiesandyoga.com
1/2 cup butter, melted (1 stick)
1/2 cup oil
2 large eggs
3/4 cup buttermilk
1 1/2 cups granulated sugar
1/4 cup brown sugar (packed)
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 full cups coarsely grated carrots
1 cup raisins (optional)
1 cup chopped walnuts or pecans (optional)
4 ounces cream cheese, softened
1/4 cup butter
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
For the CAKE ~ Preheat oven to 350 degrees. Spray one 9 x 13 pan, or one 10 x 10 pan or two loaf pans. The size of the pan will affect the thickness of the Cake, and your cooking time.
In a large microwave safe bowl, melt the butter. Add the oil, eggs, buttermilk, both sugars, vanilla, cinnamon, allspice, cloves, nutmeg and whisk vigorously until combined. Add the flour, baking soda, baking powder and stir to incorporated. Stir in carrots. Add optional raisins and nuts. Pour batter into prepared pan. Place in the oven. If using 9 x 13 or 10 x 10 pans, start checking at 30 minutes. If using two loaf pans, bake for 40-50 minutes. You will need to check if it is done with a toothpick. Cool on a wire rack
For the FROSTING ~ In a bowl of a stand mixer fitted with a paddle attachment, add cream cheese and butter. Beat for 1 to 2 minutes. Add vanilla and mix. Add powder sugar slowly until combined. Mix on medium speed to 2 more minutes. Spread frosting over cooled cake. Store in refrigerator.
My Husband loved this cake.