
This formula will make three 10-inch single layer cakes or one double layer half-sheet cake. Bake the cakes just until a toothpick inserted into the cake comes out clean to avoid having a dry carrot cake. Carrot cake is a classic for any bakery and we’re happy to share this traditional recipe with you. This cake may be made up to a month ahead and frozen (unfrosted and well wrapped).
Home bakers can make this elegant carrot cake at home with excellent results.
2 cups Panhandle Milling All-Purpose Flour
1 Tbsp. baking powder
1 T ground cinnamon
¾ tsp. salt
3 cups grated carrots
1 cup coarsely chopped walnuts or pecans
1 cup raisins or dried cranberries
1 cup shredded coconut
1 tsp. orange zest
1 Tbsp. vanilla
2 cups brown sugar
4 large eggs
1 cup vegetable oil
16 ounces cream cheese, at room temperature
1 cup unsalted butter, at room temperature
2 lbs. powdered sugar, sifted to remove lumps
1 tsp. lemon zest, micro grated or 6 drops lemon oil
2 tsp. vanilla extract
Toasted finely chopped nuts and/or toasted coconut, for garnish
Directions:
For the frosting:
To frost the cake:
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