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Large pink and black text reading Disney desserts with an illustrated cake and chef hat.

Carrot Cake

Course Dessert
Cuisine American
Servings 16 servings

Ingredients

  • 3 cups all-purpose flour
  • 3 1/2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups salad oil
  • 4 eggs
  • 3 cups shredded carrots
  • 1 cup chopped walnuts
  • 1 package (8 oz.) cream cheese softened
  • 1/4 cup butter softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated orange peel
  • 3 cups confectioners' sugar

Directions

  • Preheat oven to 375 degrees F. Grease and flour two 9-inch round cake pans. In medium bowl combine flour, cinnamon, baking powder, baking soda and salt. In large mixer bowl beat sugar and oil until smooth. Beat in eggs. With mixer at low speed, add flour mixture and beat until just blended. Fold in carrots and nuts. Pour into prepared pans. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans. Invert onto wire racks to cool completely.
  • In large mixer bowl combine cream cheese, butter, vanilla and orange peel. Beat until light and smooth. Beat in confectioners' sugar until spreadable.
  • Place a cake layer on a plate. Spread on one third of the frosting: top with second layer. Frost top and sides with remaining frosting. Makes 16 servings. 575 calories each.