Jane Windham’s recipe for Carrot Cake


For the Cake
1 1/2 cups vegetable oil
2 cups sugar
4 large eggs
1 tbsp lemon zest
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground ginger
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 cups grated carrot

For the Frosting
1 cup butter 2 sticks
2 8-ounce package cream cheese, softened
1 tbsp lemon zest
3 tbsp fresh lemon juice
5 cups confectioners’ sugar

For Garnish
small bag of chopped pecans
whole pecans optional
grated lemon zest optional
thin slice of lemon optional


For the Cake
Preheat oven to 350 degrees. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. (I use Baker’s Joy.)
In a large bowl, combine oil, sugar, and eggs and beat at medium-high speed with an electric mixer until creamy.
Add lemon zest, beating until combined.
In a medium bowl, combine flour, baking powder, ginger, baking soda, salt, cinnamon, and nutmeg.
Gradually add to oil mixture, beating until combined.
Stir in grated carrot. (You can grate your carrots by hand, but pull out that food processor and make things easier on yourself!)
Spoon batter evenly into prepared pans, and bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pans for 10 minutes.
Remove from pan and cool completely on wire racks.

For the Frosting
In a large bowl, beat butter, cream cheese, lemon zest, and lemon juice at medium speed with a mixer until creamy.
Gradually add sugar, beating until smooth.
Spread the frosting evenly between the layers and on top and sides of the cake.

For the Garnish
Apply chopped pecans to the side of the cake.
Grate additional lemon zest on the top. (optional)
Add whole pecans to the edge of the top. (optional)
Twist a thin slice of lemon and add to the top. (optional)

Recipe Notes

Refrigerate until ready to serve and keep refrigerated until it’s all gone.
It will keep for a few days, but it also freezes real well if you are unable to use it all within a short time.

See more from Jane Windham at cottageatthecrossroads.com.

Author: Rachel Howell

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