Carrot cake is one of my husband’s favourite Memorable Treats. He always wants to eat or make carrot cake. He got this particular recipe from a lady he used to work with. Yes, my husband likes to chat it up with the ladies for sweet treat recipes 😉
He doesn’t cook very much but he has a sweet tooth so he likes to bake whenever he can. I remember the first time I witnessed him preparing to bake his carrot cake. He bought all the ingredients and laid everything on the kitchen counter looking like a serious baker. I didn’t want to interfere and left him to his own devices. After awhile, I wondered why he took so long to bake the cake. The ingredients and instructions are fairly straightforward. So I peeked in to see what he was up to. Little did I know that he was cracking shells for fresh walnuts! When I saw him cracking walnut shells, I thought to myself, he must’ve really cared for freshness. Later I learned that he didn’t know you could buy shelled walnuts from a pack.
This carrot cake recipe has become my go to recipe. The ingredients are straightforward and the cake always turns out yummy! Now that my husband has become a veteran at carrot cake baking, he uses packaged walnuts. Maybe I shouldn’t have said anything and maybe he’d continue to crack fresh walnuts for the carrot cake for extra freshness 😉
- 1 cup Butter, softened
- 1 cup Granulated Sugar
- 1 cup Packed Brown Sugar
- 4 Eggs
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 3 cups Carrots, grated
- 1/2 cups Raisins (optional)
- 1/2 cups Pecans or Walnuts, chopped (optional)
- 1 package of Cream Cheese (250g), softened
- 3 cups Icing Sugar
- 1 tsp Vanilla
- Preheat the oven to 350 degrees F.
- Cream butter, white and brown sugars and eggs in large bowl at medium speed with electric mixer until light and creamy.
- Combine flour, baking powder, salt, baking soda and spices in separate bowl.
- Add the flour mixture to the creamed mixture and mix on low speed just until blended. Stir in remaining ingredients. Mix well.
- Spread in cake pan.
- Bake for 50 to 60 minutes.
- Check if the cake is done by inserting toothpick in the middle of the cake. When it comes out clean, it’s done.
- For Frosting
- Beat cream cheese, icing sugar and vanilla until smooth.
- Frost the cake once it’s cooled.
Note #1: I divided the batter into 2 shallow cake pans and cook for lesser time. If you’re using shallow cake pans, cook for less time and check
Note #2: I used less icing sugar than the recipe called for. So add enough to your taste.