This is my FAVORITE Carrot Cake recipe. It is so versatile... the same recipe can be used to make a sheet cake, a 2-layer cake or 24 cupcakes. The frosting pipes perfectly, so is ideal if a decorated cake is needed. The recipe can be easily halved to make a smaller cake. And it is an extremely moist cake.

Ingredients

Cake
plain flour↗2 cups
baking soda↗2 teaspoons
salt↗1 teaspoon
cinnamon↗2 teaspoons
sugar↗2 cups
corn oil↗1 1⁄2 cups
eggs↗4
finely grated carrots3 cups
Icing↗
cream cheese↗8 ounces
margarine↗1⁄4 cup
powdered sugar↗4 cups
vanilla extract↗1 teaspoon
nuts (optional)1 cup
(optional)

Step-by-step instructions

1
Preheat oven to 350 degrees F.
2
Grease and flour two 9-inch cake pans (recommend lining with parchment paper); OR one 9x13; OR line 24 muffin tins with cupcake liners.
3
Mix dry ingredients together.
4
Add oil, blend well.
5
Add eggs one at a time.
6
Blend after each.
7
Add carrots and blend.
8
Pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes).
9
Remove from oven, cool and frost.
10
To prepare the icing: Soften Margarine and cream cheese.
11
Mix well.
12
Add sugar and vanilla.

Source: food.com

Original recipe ↗

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