Carrot Cake with the Best Cream Cheese Frosting Ever

adapted from Blue Ribbon Recipes

Serves: many (probably about 30)

Prep time: 10 minutes (with food processor)

Cook time: 25 minutes

Cost: $1.90 (not bad for 3 layers)

(carrots: .75, oil: .24, sugar: .32, eggs: .40, flour: .18, other stuff: .01)

1 1/2 C oil

2 C sugar

4 eggs

1/2 tsp vanilla

2 C flour

3 tsp cinnamon

2 tsp baking soda

1 tsp salt

3 C grated carrots (just a bit shy of 1 lb)


Heat oven to 325. Grease three 9-inch pans and put wax paper on the bottoms, then grease again.

Mix oil and sugar. Mix in eggs and vanilla. 

Sift flour, cinnamon, baking soda, and salt. Mix it into the creamed mixture. Add the carrots, a bit at a time so as to avoid getting a huge clump of them somewhere (you're kids will never go for that). 
Pour batter evenly into the cake pans. The batter will be shallow. I suppose you could probably get it into two pans (though I can't 100% guarantee that), but I like to have the extra frosting. I guess I'm a bit of a frosting lush. Don't tell, okay.
Bake for 22-25 minutes or until a fork comes out clean. Let cool for 10 minutes in the pans and then turn out on a rack (or some parchment paper or waxed paper on your counter top if you don't have a rack). Let cool completely and then frost.

Cream Cheese Frosting

from The New Best Recipe Cookbook (with an orange cream cheese adaptation from me)

enough for 3 layers

Prep time: 10 minutes

Cost: 3.10

(cream cheese: 2.20, sugar: .40, butter: .70)

2 packages of cream cheese (16 oz. total), softened

10 Tbsp butter, softened

2 Tbsp sour cream

2 1/2 C powdered sugar

1 tsp vanilla

Beat together cream cheese, butter, and sour cream. Add vanilla. Beat in powdered sugar.

An option for Orange Cream Cheese Frosting:

Add the zest from one small orange and 2-3 Tbsp of orange juice to make orange cream cheese frosting.

Posted by The Tasty Cheapskate