Carrot Cake

Photo by Stephanie H.

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Ingredients

  • 2 cups flour

  • 2 cups sugar

  • 2 tsp. baking soda

  • 2 tsp cinnamon

  • 1 tsp salt

  • 4 eggs

  • 1 1/2 cups vegetable oil

  • 3 cups grated carrots

  • 1 1/2 cups chopped pecans (optional)

  • Frosting:

  • 2 (8 oz) cream cheese

  • 1 stick butter

  • 1 16 oz. box powdered sugar

  • 1 tsp vanilla extract

  • 1/2 cup chopped pecans.

Directions

Preheat oven to 350. Grease and flour 3 (9 in.) round pans. Line bottom of pans with parchment paper. In large bowl combine flour, sugar, baking soda, cinnimon 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 about 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting. Frosting: Add ingredients except nuts into a medium bowl and beat until fluffy using mixer. Stir in the nuts. Spread frosting on top of eash cake layer. Stack cakes.

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