CARROT CAKE RECIPE

By Jrhayashi

Ingredients

• Butter for pans
• 2 cups of flour, plus more for pans
• 2 cups of sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 4 eggs, room temperature
• 1 1/2 cup vegetable oil
• 3 cups grated carrots
• 1 1/2 cups chopped pecan, optional
• FROSTING
• 2 8oz packages of cream cheese, room temperature
• 1 stick salted butter, room temperature
• 1 (16 oz) box powder sugar
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
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.