Ingredients Jump to Instructions ↓

  1. 5 medium carrots , peeled and grated (3 1/2 cups)

  2. 1 cup firmly packed brown sugar

  3. 1 cup vegetable oil

  4. 3 eggs

  5. 1 teaspoon vanilla extract

  6. 1 1/2 cups all-purpose flour

  7. 1 teaspoon ground cinnamon

  8. 1 teaspoon baking soda

  9. 1 teaspoon baking powder

  10. 1/3 cup chopped pecans or walnuts or a combination of the two For the Icing:

  11. 8 ounces Philadelphia cream cheese , softened

  12. 1 3/4 cups confectioners' sugar , sifted

  13. 3 1/2 tablespoons cream or milk

  14. 2 1/4 teaspoons vanilla extract

  15. 1 cup lightly toasted sliced almonds for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Lightly oil a 9-inch springform pan. TO MAKE THE CAKE: In a bowl, mix together the grated carrots and the brown sugar and let that mixture stand for 30 minutes. At the end of that time a considerable amount of juice will have been drawn out of the carrots. This liquid keeps the cake extremely moist. To the carrots and sugar add the oil and the eggs. Incorporate the eggs one at a time. Add the vanilla extract. In a second bowl, combine the dry ingredients and nuts. Add this mixture of dry ingredients to the moist ingredients. Add the dry ingredients in 4 equal amounts and mix well after each addition. This technique will help avoid lumps in the batter. Pour this batter into the prepared pan. Place the pan on a baking sheet and bake the cake for 40 to 45 minutes, until the top feels springy to the touch and a toothpick inserted in the center comes out clean. TO MAKE THE ICING: While the cake is baking prepare the icing. In a bowl, combine the cream cheese with half of the confectioners’ sugar. Blend in the cream or the milk and the vanilla extract. Blend in the remaining half of the confectioners’ sugar. When the cake comes out of the oven, allow it to cool. Then remove it from the springform pan and slice it in half horizontally into 2 disks. Place a third of the icing mixture on the top of the bottom disk and spread it evenly. Place the top half of the cake on top of the icing. Use the remaining icing to cover the top and sides of the cake. Press the almond slices into the side of the cake.


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