This classic carrot cake recipe has been handed down through several generations. It is perfectly soft and moist. The cream has a marshmallow-like fluffiness and is absolutely delicious! \r<br>\r<br>PRINT THIS RECIPE: \r<br>\r<br>SUBSCRIBE: \r<br>\r<br>WEBSITE: \r<br>\r<br>INSTAGRAM: \r<br>\r<br>FACEBOOK: \r<br>\r<br>SNAPCHAT: @natashaskitchen\r<br>\r<br>PINTEREST: \r<br>\r<br>INGREDIENTS: \r<br>\r<br>Carrot Cake Ingredients:\r<br>\r<br>4 large eggs, room temp\r<br>1 cup granulated sugar\r<br>1 cup of vegetable oil or extra light olive oil\r<br>2 cups of all purpose flour * see notes\r<br>1 tsp baking soda\r<br>¼ tsp baking powder\r<br>3 cups (about 1 lb) shredded carrots (grated on the large holes)\r<br>\r<br>Frosting/Decor Ingredients:\r<br>\r<br>16 oz (2 sticks) cream cheese, softened at room temp\r<br>1 stick (8 Tbsp or 113 grams) of butter, softened at room temp\r<br>2 cups powdered sugar\r<br>1½ cups walnuts, toasted on a skillet and coarsely chopped\r<br>\r<br>\r<br>\r<br>NATASHAS KITCHEN AMAZON SHOP (kitchen essentials we use, gear we film with and more) - \r<br>\r<br>Thanks for watching!!\r<br>\r<br>Full disclosure, because its the law ;). Amazon links above are affiliate links. Thanks for supporting my channel.
