Carrot Cake Moist, Easy, Freezer Friendly Recipe
A carrot cake, moist, well spiced and topped with cream cheese frosting is an ideal dessert for any special occasion. Make it ahead and freeze it for a time saving dessert.
Mix the sugar and vegetable oil together. The sugar will start to dissolve and add the vanilla then add the eggs one at a time. This is much wetter than creamed butter and sugar together and helps make the carrot cake moist.
Next add in the flour, salt, baking soda and powder and your spices. After those are combined mix in the nuts and grated carrots.
You can grate the carrots by hand or with a food processor. Peel them and cut off the top and bottom before grating for the cake. I usually grate by hand because the food processor grates the carrots finer than I like.
Bake at 350 Farheinet in a 9x13 pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch.
How Can I Make This Healthier?
What Other Variations Can I Try?
Try different nuts. Pecans go great with carrot cake.
How to Freeze
If you frost the cake before freezing put the cake, uncovered, into the freezer for one to two hours until the frosting is frozen solid. Then wrap in plastic wrap and aluminum foil.
Freeze for up to three months.
How to Thaw
To thaw a frosted cake first remove the wrapping. Then put the cake in a covered cake tray or use toothpicks to hold the plastic wrap up above the frosting. Cream cheese frosting needs to be refrigerated so let the cake thaw in the fridge overnight.