Giant-Vegetable Competition Carrot Cake
A delightful and subtly spiced carrot cake, featuring finely grated carrots for an incredibly moist crumb. This recipe captures the spirit of a prize-winning harvest, making it a perfect dessert for any occasion. The cream cheese frosting adds a tangy contrast to the sweet, earthy cake.
Directions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- 3
In a separate bowl, whisk together the granulated sugar, vegetable oil, and eggs until well combined and slightly frothy.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 5
Fold in the finely grated carrots and chopped nuts (if using) until evenly distributed.
- 6
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 7
Cool the cakes in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
- 8
For the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
- 9
Gradually add the sifted powdered sugar, 1 cup at a time, beating until fully incorporated and smooth.
- 10
Stir in the vanilla extract. If the frosting is too thick, add a tablespoon of milk at a time until desired consistency is reached.
- 11
Once the cakes are completely cool, frost generously between layers and all over the top and sides of the cake. Serve at room temperature.