Sunday, April 24, 2011

Carrot Cake

Veggies have never been so yummy. This cake is soft and extra moist. I didn’t get to add the pecans due to my nut hating family. Toasted pecans would have blown my taste buds. Silly cruel family.
2 cups all-purpose flour
2 cups sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
4 eggs
1-1/2 cups vegetable oil
3 cups grated carrots
1-1/2 cups chopped pecans, optional
2 (8 oz) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16 oz) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 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.

1 comment:

Love the Decor! said...

This is very similar to one I have but mine adds pineapple and coconut too


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