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Aunt Frankie’s Carrot Cake

Aunt Frankie’s Carrot Cake

Aunt Frankie’s Carrot Cake is a moist and flavorful dessert made with fresh grated carrots and a delicious cream cheese frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 853 kcal

Equipment

  • electric mixer
  • 9-inch round cake pans
  • wire racks

Ingredients
  

For the cake

  • 2 ¼ cups self-rising flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs room temperature
  • 3 cups grated carrots
  • 1 ½ cups chopped pecans optional; toasted and divided

For the Cream Cheese Frosting

  • 2 packages cream cheese softened; 8-ounce each
  • ½ cup butter softened
  • 1 package powdered sugar about 4 cups; 16-ounce
  • 1 teaspoon vanilla extract

Instructions
 

For the cake

  • Preheat the oven to 350°F. Line 3 lightly greased 9-inch round cake pans with parchment paper; lightly grease parchment paper. Sift together first 3 ingredients. Set aside.
  • Beat sugar and oil at medium speed with an electric mixer until smooth.
  • Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup walnuts or pecans. Spoon batter evenly into prepared pans.
  • Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

For the frosting

  • Beat cream cheese and butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating well. Stir in vanilla.

Assemble

  • Spread Cream Cheese Frosting between layers and on top and sides of cake.
  • Arrange remaining ½ cup of nuts around outer edge on top of cake.
  • Cut with a serrated knife. Store covered at room temperature for up to 2 days or in an airtight container in the refrigerator for longer.

Notes

If you don’t have self-rising flour, you can use 2 cups of all-purpose flour and add in 3 teaspoons of baking powder and ½ teaspoon salt. You will still need to add the baking soda as well.

Nutrition

Serving: 1slicesCalories: 853kcalCarbohydrates: 95gProtein: 9gFat: 51gSaturated Fat: 17gPolyunsaturated Fat: 15gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 121mgSodium: 318mgPotassium: 260mgFiber: 3gSugar: 74gVitamin A: 6189IUVitamin C: 2mgCalcium: 75mgIron: 1mg
Keyword Aunt Frankie’s, Cake, carrot cake, dessert, frosting, sweet
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