My favorite cake is Carrot Cake – but it has to be moist! I have tried many carrot cake recipes and this one is by far the best. I love the mixture of spices that give it a wonderful autumn flavor.
Makes 2 8-inch round cakes or 24 cupcakes.
2 ½ cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
¾ teaspoon cloves
1 teaspoon salt
2 cups granulated sugar
1 ½ cups vegetable oil
4 large fresh eggs, beaten and at room temperature
3 cups shredded carrots
Preheat oven to 350 degrees F (180 degrees C).
In bowl, mix dry ingredients together: flour, baking soda, baking powder, spices, and salt.
In mixing bowl, mix sugar and oil together on low speed. Add eggs and beat together till mixture is well mixed.
Add carrots to wet mixture.
Slowly add flour mixture. Turn mixture off to scrape the bowls. Mix well but do not over mix.
Pour batter into greased and dusted pans.
Bake 30-35 minutes for cakes and 20 – 25 minutes for cupcakes. Check for doneness by carefully touching cake to see if it bounces back. If it is not done, check every five minutes.
Allow to cool for 20 minutes, then transfer cakes to plates or boards.
Let cakes cool. Turn cakes onto plates and cool in the refrigerator for at least two hours before decorating.
1 8oz of cream cheese (softened)
1 ¾ cups Crisco® shortening or butter
1 box powdered sugar (3 ¾ cups)
1 tablespoon warm water or milk
How to Make:
In a mixing bowl combine the cream cheese and shortening. On low speed, beat the cream cheese and shortening until mixed well. While mixer is still on, slowly add the powdered sugar. Add warm water and beat until the mixture is smooth. If the frosting seems stiff, add some more warm water. If the frosting seems too runny, add powdered sugar.
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