Lately, I have gotten a lot of emails for a recipe exchange. In response to every email, I always send Jenny Belushi’s Carrot Cake recipe. I love carrot cake and Jenny’s recipe is one of my favorites! Below are the lists of ingredients and steps to making this delicious cake.
Happy baking ☺
Ingredients:
-
2 cups all-purpose flour
-
2 tsp baking powder
-
2 tsp baking soda
-
2 tsp ground cinnamon
-
1 tsp salt
-
2 cups sugar
-
1 1/4 cups vegetable oil
-
2 eggs
-
4 cups grated carrots (I would recommend using a food processor, rather than hand grating 4 cups of carrots…it is quicker)
-
1 cup sweetened flaked coconut
-
1 pkg. (8oz.) cream cheese, at room temperature
-
1 pkg. (3oz.) cream cheese, at room temperature
-
4 Tbsp unsalted butter, at room temperature
-
2 1/2 cups confectioners’ sugar
-
2 tsp vanilla
Steps:
-
Heat oven to 350 degrees.
-
Grease and flour two 8” cake pans.
-
Sift flour, baking powder, baking soda, cinnamon and salt into a medium bowl.
-
In a large bowl, beat together sugar, oil, and eggs with an electric beater on medium until well blended.
-
Beat flour mixture into egg mixture until just blended.
-
Stir in carrots and coconut (this seems too dry and impossible at first, but the more you mix, the more the moisture in the carrots helps the blending and mixing).
-
Evenly divide batter into prepared pans.
-
Bake in heated oven 40-45 minutes, or until wooden pick inserted in center comes out clean.
-
Cool completely in pans on wire rack.
-
In a medium bowl, beat cream cheese and butter until blended with an electric beater on medium.
-
Add confectioner’s sugar; beat until mixture is smooth.
-
Add vanilla.
-
Place one cake layer on serving platter.
-
Spread with about ¾ cup frosting.
-
Place the second layer on top.
-
Spread top with remaining frosting.