Pat Gates' Super Moist Carrot Cake

I have been blessed to live next to my wonderful neighbor Pat for over 25 years.  We have watched our kids grow up, shared many things and learned a lot from one another.  One thing I know with certainty is that Pat makes the most amazing carrot cake I have ever had.   It is a layer cake that is extremely moist and has a super rich, creamy cream cheese and butter cream icing.  The best part about it is that she splits the layers in half, so you end up making four layers with icing between each.  Splitting the layers is easy - you just need a really long sharp knife.  

It is an easy recipe that looks elegant and tastes incredible!  - A real crowd pleaser!  

Thanks Pat for sharing this treasure!

Carrot Cake

By Pat Gates

Cake

2 cups flour

2 cups sugar

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 ½ cups oil

2/3 cup chopped pecans

3 cups grated carrots (about a 1# bag or you can buy carrot shreds)

4 eggs

Prepare pans. 

Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside. 

Batter

Sift  dry ingredients.  Add oil, nuts and carrots.  Mix well.  Add in one egg at a time, mixing well between each.  Bake in greased and floured round pans,  Either 3 – 8” rounds, or 2 - 9” rounds   30-40 minutes @350.  Remove from oven and let stand for 10 minutes, then remove from pan and transfer to a cooling rack , top side up.  Cool completely and peel off parchment paper. 

 If you use 2 – 9” rounds, once baked, split horizontally to make 4 layers.  If top half is rounded, then level off so each layer is flat.  

Icing (the best part)

1 8oz cream cheese

½ stick of butter or margarine

2 ¾ - 3 cups powdered sugar

2 tsp vanilla

Cream cream cheese and butter together

Beat in powdered sugar

Beat in vanilla.

For authentic looking carrot cake, ice between layers and on top, but not on the sides.