DUnknown

Carrot Cake A Weekend Delight

DUnknownCarrot Cake

Tammy Elliott

“I’ve tried many carrot cakes, and this is my favorite recipe. If you don’t like pecans, feel free to leave them out.”

Details

  • Preparation Time: 02:00
  • Cook Time: 00:30
  • Cuisine: Cake
  • Servings: 18

Ingredients

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Preparation

  • 1Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • 2In 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.
  • 3Bake 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.
  • 4To Make 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.