The cake is really good, but the icing is so good you’ll be tempted to eat it with a spoon and binge-watch something on NetFlix.
- The Cake: Dry Stuff!
- 2 cups flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1⁄2 tsp. salt
- The Cake: Wet Stuff!
- 3 eggs
- 3⁄4 cup vegetable oil
- 3⁄4 cup buttermilk
- 2 cups sugar
- The Cake: Carrots!
- 2 cups shredded carrots
Preheat oven to 350° F.
This cake batter is like pancake or cornbread batter: You don’t want to mix the bejabbers out of it; you want to stir it just a little by hand until it’s mostly disemlumpified. Even if you have a mixer as cool as mine,* don’t use it for the cake batter.
Kwitcher whining! You can use it for the icing.
In a large bowl, stir Dry Stuff.
In another large bowl, whisk Wet Stuff.
Pour Wet Stuff into Dry Stuff. Stir until most lumps are gone.
Stir in Carrots.
- Optional stuff you can add:
Pour batter into an ungreased 9“x13” dish or two 8″ layer pans. I suppose a Bundt pan would work too, but I’ve never tried one.
Bake for approximately 45 to 60 minutes. Just eyeball it for doneness; if you start messing with it and stabbing it with toothpicks it will crater on you.
Besides, with the cake in the oven it’s now time for:
- The Icing!
- 8 oz. butter, softened
- 1 lb. cream cheese, softened
- 1 lb. powdered sugar
- Lemon juice or vanilla extract to taste
Okay, now you can use your mixer, but not for this first step: Whisk butter and powdered sugar until it’s fluffy. If you put a pound of powdered sugar into your mixer, it will poof all over the place. You don’t want that to happen, not unless you like cleaning powdered sugar from every surface and nook and cranny in the kitchen.
If you don’t have a stand mixer a hand mixer is okay. You can also whisk it by hand but it will be good workout if you do.
Once the butter and sugar are mixed, put a few chunks of softened cream cheese in and turn the mixer on as low as it can go. If the sugar starts flying around, mix it by hand some more until the sugar decides to behave.
Once the sugar stops trying to erupt out of the bowl, increase the speed. You want to get a lot of air mixed in, so stop occasionally and scrape the sides of the bowl with a soft spatula (if you’re using a whisk attachment on your mixer you’ll need to take the spatula and push the frosting out.
Keep adding cream cheese a little at a time; pause occasionally to scrape off the bowl and mixer attachment until the icing gets fluffy and easy to spread. You don’t want to frost a cake with icing as heavy and stiff as cream cheese, so take your time.
Cool the cake throughly before you frost it. You might want to put it in the freezer for 20 minutes or so.