CARROT CAKE WITHOUT FROSTING RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
• Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Grate the carrots, set aside.
• Place eggs in a large mixing bowl.
• Add the sugar.
• Add the canola oil.
• Mix on low-medium speed with mixer.
• In another large bowl, place the level cups of sifted flour.
• Add cinnamon.
• Add baking soda.
• Add baking powder.
• Add salt.
• Add nutmeg.
• Whisk all the dry ingredients together until combined.
• Gradually add the dry ingredients into the egg mixture, beating just until combined.
• Add the grated carrots.
• Fold carrots into batter with a spatula or large spoon.
• Prepare your two 8 inch cake pans with oil and flour or cooking spray.
• Divide batter between the two pans.
• Bake at 350F degrees for 30-40 minutes or until done.
• Remove from oven. Place on wire rack and cool for 10 minutes.
• Turn the cakes out of the pans, place layers on wire racks. Let cool completely.
• Place butter and cream cheese in mixing bowl.
• Cream together until smooth and fluffy. About 4-5 minutes.
• Add vanilla flavoring. Mix lightly.
• Gradually add the confectioners sugar.
• Add enough milk to reach desired spreading consistency.
• Add chopped walnuts if desired.
• Fold walnuts into the frosting.
• Spread frosting over layers and decorate as desired.
• Store any leftover cake in the refrigerator
• Enjoy!