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Crosby’s Carrot Cake

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★★★★★

5 from 1 review

Thanks to Sarah and the girls at Wild Flour Sweets and Treats for creating this exclusive Crosby’s carrot cake!

Ingredients

Scale
  • 1/3 cup molasses
  • 1 cup white sugar
  • 3/4 cup vegetable oil (or olive oil)
  • 1/4 cup sour cream
  • 3 large eggs
  • 1tsp vanilla extract
  • 2 cups all- purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 cups grated carrots loosely packed

Ingredients for Cream Cheese Frosting:

  • 8oz block of cream cheese
  • 1/2 cup unsalted butter, soft
  • 2–2 1/2 cups icing sugar

Instructions

  1. Preheat oven to 350°F and grease cake pans.
  2. Add sugar, molasses, and oil to mixer bowl, mix until smooth. Add sour cream and vanilla and continue to mix, add 3 eggs one at a time while mixing until smooth.
  3. In a separate bowl combine all dry ingredients and mix thoroughly. Add to wet mixture gradually until batter is fully combined. Fold in shredded carrot until mixed.
  4. Transfer to prepared cake pans and bake for 20-25 minutes, depending on the size pans and how deep the cake batter is in the pan, cooking times may take longer. Continue to check until a toothpick comes out clean. 
  5. Once done, let cool for 5 mins and then flip cake out onto a cooling rack.
  6. For cream cheese icing, add cream cheese and butter to mixer bowl. Mix on low until combined. Stop to scrape the sides a few times. Once all combined gradually add 2 cups of icing sugar. For thicker and sweeter icing add the other ½ cup icing sugar. Mix until smooth. Allow cake to cool fully before icing.

Notes

Yield One layer 10” round cake or Two layer 6” round cakes.

Find it online: https://www.crosbys.com/crosbys-carrot-cake/