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Easy Carrot Cake
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Indulge in a decadent and moist carrot cake for Thanksgiving, a delightful alternative to traditional pumpkin pie.
Ingredients:
  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1.5 cups vegetable oil
  • 4 eggs
  • 3 cups grated carrots
  • 1 cup chopped walnuts
  • 1 (3 ounce) package cream cheese
  • 0.25 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2.5 cups sifted confectioners' sugar
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9 or 10 inch tube pan.
  • In a large bowl, mix together sugar, flour, salt, cinnamon, baking soda, and oil. Use an electric mixer to beat in the eggs one at a time. Stir in the carrots and walnuts. Pour the batter into the prepared baking pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 20 minutes. For a layered cake, bake in two 9-inch pans for 40 minutes.
  • Make Frosting: Use an electric mixer to combine cream cheese and cream until smooth. Mix in the vanilla and confectioners' sugar. Spread the frosting on a slightly warm cake.

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