Carrot Cake



Cake

2 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons salt

1 tablespoon cinnamon

3 cups grated carrots

4 eggs

1½ cups neutral oil

1 cup walnuts, hand chop if using Vitamix or use as frosting garnish 


Cream Cheese Frosting

1 (8 oz) package cream cheese, softened

1/2 cup soft butter

1 (1 lb) box confectioners’ sugar (~380 grams)

1 teaspoon vanilla extract

~1 Tablespoon half and half, if needed


Preheat oven to 350°. Stir dry ingredients together in a large bowl and set aside.

In a blender container, blend one cup carrots with an egg and 1/2 cup oil. Repeat twice, adding nuts and the final egg during the last blending. *If using Vitamix, stir the walnuts in after hand chopping. 

Combine mixture with dry ingredients and stir well. Pour into a greased 10-inch tube or Bundt pan. Bake at 350° for 50-60 minutes. Cool and frost (see below).


Cream Cheese Frosting

Cream butter and cream cheese together. Blend in sugar and vanilla until smooth. Place parchment slips under cake and then spread top with frosting, allowing some to fall into the center.


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