Fuzz had a wonderful birthday catered by a local Mexican food place here in town. Things couldn’t have gone any better, but they did! The caterers gave us way too much sour cream, so after the party I had loads of it to use in cakes, muffins, whatever. This sour cream carrot cake was the result.
It’s a pretty basic cake, but I like how sour cream takes the place of some of the oil and keeps the cake moist without being rubbery the way applesauce can (in some situations — not all). Plus the sour cream goes well with the cream cheese frosting. I just wish I could have put more sour cream in this cake because I’m still trying to use it all.
Sour Cream Carrot Cake
- 2 1/2 cups all purpose flour 12 ounces
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 3/4 cups sour cream
- 1 1/2 teaspoons vanilla
- 3 cups shredded carrots
- 2/3 cup nuts and/or raisins if desired
- 2 8 oz packages cream cheese softened
- 1 stick 4 oz butter, softened
- 1 teaspoon vanilla or vanilla bean paste
- 2 1/3 cups powdered sugar plus more as needed
- Preheat the oven to 350 degrees F. Grease and flour 3 (8-inch) round cake pans or grease the bottom of a 9x13 inch metal pan.
- Thoroughly mix together the flour, baking soda, cinnamon and salt. Set aside.
- In large mixing bowl using a handheld mixer, beat the sugar, eggs and oil until just until creamy. Add sour cream and vanilla and beat until blended. With a heavy duty scraper, stir in the flour, mixture, then stir in the carrots. Stir in nuts and/or raisins if using.
- Pour the batter evenly into the pan (or pan) and bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in the pans (or pan) for 10 minutes. Invert and let cool completely, or if making a 9x13 cake, just let it cool completely and frost the top.
- To make the icing, beat the cream cheese and butter until smooth. Beat in the sugar and vanilla and continue beating until creamy. Add more sugar if desired.