Carrot Cake

By McLean

The frosting is Great!! I recommend grating the carrots first, then use food processor to create fine carrots. The cake becomes very moist with fine carrots.

Ingredients

• Cake:
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots (fine)
• 1 cup chopped pecans
• Frosting:
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Details

Servings 18
Preparation time 30mins
Cooking time 90mins
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 9x13 inch pan. (2 9" round pans, bake for approx. 43 minutes)

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.