Carrot cake
By á-7810
Rate this recipe
4.5/5
(6 Votes)
Ingredients
- Frosting:
- Butter, for pans
- 2 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons of baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 1 1/2 cups vegetable oil
- 2 cups grated carrots
- 1/4 cup chopped pecans, optional
- Directions
- 1 (8-ounce) packages cream cheese, room temperature
- 1 stick salted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Details
Servings 10
Cooking time 50mins
Preparation
Step 1
Preheat oven to 350 degrees F. Grease and flour pan. In a large bowl, combine flour, sugar, baking soda, powder, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pan. Bake for approximately 50 minutes. Remove from oven and cool for 15 minutes.For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
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