Updated: Mar 30
We took a hint from Paula Deen with this recipe, only thing we added was a little vanilla in the batter and no nuts. It came out absolutely delicious. The texture is super moist (sorry for the word) and the icing melts in your mouth.
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 tsp Vanilla
1 1/2 cups vegetable oil
3 cups grated carrots
Two 8-ounce packages cream cheese, room temperature
1 stick salted butter, room temperature
One 16-ounce box powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs, vanilla and vegetable oil. Using a hand mixer, blend until combined. Add carrots
Pour into pans. Bake for approximately 35 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.