This is the best carrot cake recipe, moist and rich with chewy nuts, topped with an equally rich cream cheese frosting worth a day off the diet.
It's "mental health food" for sure and there's never a scrap left after the party or picnic.
Making dessert for a large group? Check out "Carrot Cake for 50."
2 cups sugar
1 1/3 cups cooking oil
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
4 cups grated carrots
3/4 cup chopped nuts
Beat the sugar and eggs together. Stir in the oil.
Sift together the flour, baking soda, baking powder, salt and cinnamon. Stir the sifted ingredients into the egg mixture. Fold in the carrots and nuts.
Pour into a 13 X 9 pan* and bake in a preheated 350° oven for 35 to 40 minutes, or until the center springs back when lightly pressed.
Cool completely before frosting and/or eating.
Cream Cheese Frosting
1 (8-ounce) package cream cheese, room temperature
1 (16-ounce) package confectioner's sugar
1 teaspoon vanilla
Cream together all ingredients until smooth and lump-free. Frost your cake with a frosting spatula, swirling it here and there.
Note: Do not be tempted to add any more liquid. Doing so will ruin the texture of the frosting.
* If you'd prefer a layered carrot cake, divide the cake batter
into 2 13 x 9 pans or 2 or 3 round cake pans and bake for about 25
minutes, until done in the center. The single layer version is the best
carrot cake recipe for a crowd; much easier, less stress.
Decorate with cinnamon, walnut halves or frosting carrots.
How many 13 x 9 carrot cakes does it take to serve 50 people? Four.
So that's 8 cups sugar, 16 eggs, 5-1/3 cups cooking oil, 8 cups flour, 3 tablespoons baking soda, 3 tablespoons baking powder, 2 teaspoons salt, 2-1/2 tablespoons cinnamon, 16 cups grated carrots (= 4 quarts = 1 gallon), and 3 cups chopped nuts.
Prepare as above, dividing the batter into 4 baking dishes. (It takes longer to bake 4 cakes at one time.)
Tip: To serve, make 2 cuts down the length of a cake, dividing the cake into thirds. Turn and cut crosswise across the center. Make 2 more crosswise cuts dividing the halves in half. Repeat with the other cakes as needed. That makes 48 even pieces, easily enough to feed 50 guests after a meal because many never make it to dessert.