Molly’s Carrot Birthday Cake

Carrot cake has always been a favorite in my family, probably due to the amazing cakes my Nanny makes. Every time we visit, we cross our fingers that Nanny has prepared one just for the occasion, and most often she has. This year, and yes, I have been planning this for weeks, I wanted a double-layer carrot cake. A rich, moist cake, full of carrots, cinnamon, and nutmeg flavor! Oh, and topped with plenty of cream cheese icing, of course.

And, I made that happen.

This recipe is adapted from my Nanny’s incredible Carrot Cake recipe. I chose to change a few ingredients, flavors, and amounts, in order to make it my own.

Incredible Carrot Cake

3/4 C Saffola or Canola Oil

2/3 C Sugar

3 Eggs

1 1/3 C Flour

1/2 Tsp Salt

1 1/3 Tsp Baking Powder

1 1/3 Tsp Baking Soda

1 Tbsp Cinnamon

1 Tsp Nutmeg

1 Tsp Pure Almond Extract

1 Tsp Coconut Extract

2 C Shredded Carrots

Bake the Cake

Preheat your oven to 300 degrees.

Beat the oil and sugar, then add the eggs. In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Add the almond and coconut extracts to the sugar mixture, then gradually beat in the flour mixture. Beat in carrots.

Bake in a greased pan for 45-50 minutes.

Let cool, then ice with Classic Cream Cheese Icing.

8 OZ Cream Cheese

6 Tbsp Butter, softened

2 Cups of Powdered Sugar

Mix these ingredients together, and add more powdered sugar until you reach your desired consistency.

*For this specific cake, I baked two round cakes by doubling the recipe. To stack the cakes, I iced the top of one, sprinkled it with crushed walnuts, then topped it with the other cake. Once put together, I iced the top and sides.

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