Carrot Cake

By LyndaLee

Touted as the best carrot cake.

Ingredients

• Cake:
• 2 1/2 cups flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp salt
• 1 cup vegetable oil
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla
• 3 cups grated carrots,packed
• 1 cup chopped pecans
• Cream Cheese Frosting
• 2 1/2 cups icing sugar
• 1/2 cup soft butter
• 125 grams cream cheese (softened)
• 1 tsp vanilla

Details

Servings 1
Preparation time 20mins

Preparation

Step 1

Cake:

Preheat oven to 350 degrees and grease a 9 x 13 cake pan

Combine flour, soda, cinnamon and salt together; set aside.

In a large bowl combine oil, sugar, eggs and vanilla. Beat until light, about 5 minutes. Blend in carrots and nuts. Blend in dry ingredients, 1/3 at a time. Pour batter into cake pan. Bake for 55 to 60 minutes or until top springs back when lightly pressed with fingertips.

Let cake stand in pan for 10 minutes before removing. Cool completely on rack.

Recipe makes 2 1/2 doz large or 2 doz grand muffins. Bake 25 minutes at 400 degrees.

Cake and muffins freeze well.

Cream Cheese frosting

Sift icing sugar. Cream butter and cream cheese together. Add vanilla. Beat in icing sugar gradually until right spreading consistency.