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Carrot Cake
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Description
Thank you to Better Homes & Gardens cookbook for this version of cake, which I altered only slightly! Top it with some cream cheese frosting and you can really feel good now!
Ingredients
- FOR THE CAKE:
- 2 cups Sugar
- 1 cup Canola Oil
- 4 whole Eggs
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 teaspoons Ground Cinnamon
- 2 cups Carrots, Shredded
- _____
- FOR THE FROSTING:
- ½ cups Butter, Softened
- 8 ounces, weight Cream Cheese, Softened
- 1 Tablespoon Vanilla Extract
- 3-½ cups Powdered Sugar
- 1 cup Pecans, Chopped
Preparation
Mix sugar, oil and eggs thoroughly. Add flour, baking soda, baking powder, and cinnamon until completely combined. Add in carrots.
Preheat oven to 350 degrees F. Into two well greased and floured 9 inch cake pans, pour batter. Bake for 30 minutes. Remove from oven, flip out of pans onto cooling rack. While cooling, make frosting.
For the frosting: Beat butter and cream cheese until fluffy (about 3 minutes). Beat in vanilla and powdered sugar until completely mixed. Fold in pecans.
Frost cooled cakes – on your serving tray, place one of your cakes, flat side up. Frost the top of that, then place the other cake on top, flat side down. Then frost the top and sides of the assembled cake. I used Wilton’s candy coating to make the decorations, however you could use the cream cheese frosting and tint it prior to adding in pecans. It’s up to you! Enjoy!
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