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Carrot cake

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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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