Carrot Cake

Name: Carrot Cake
Cuisine: American
Ingredients: 4 Eggs; 1 1/4 cup Vegetable oil; 2 cup White sugar; 2 tsp Vanilla extract; 2 cup All-purpose flour; 2 tsp Baking soda; 2 tsp Baking powder; 1/2 tsp Salt; 2 tsp Ground cinnamon; 3 cup Grated carrots; 1 cup Chopped pecans; 1/2 cup Butter; 8 oz Cream cheese,softened; 4 cup Powdered sugar; 1 tsp Vanilla extract; 1 cup Chopped pecans

Darian Anderson @cook_3008445

Carrot Cake

Darian Anderson @cook_3008445

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Ingredients

4Eggs
1 1/4 cupVegetable oil
2 cupWhite sugar
2 tspVanilla extract
2 cupAll-purpose flour
2 tspBaking soda
2 tspBaking powder
1/2 tspSalt
2 tspGround cinnamon
3 cupGrated carrots
1 cupChopped pecans
cream cheese frosting
1/2 cupButter
8 ozCream cheese,softened
4 cupPowdered sugar
1 tspVanilla extract
1 cupChopped pecans

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Steps

1

For the carrot cake preheat oven to 350°F. Grease and flour a 9x13 pan inch pan.
2

In a large bowl, beat together egg, oil, white sugar, and 2 teaspoon vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour in prepared pans.
3

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted to the center of cake comes out clean. Let cool in pan for 10 minutes. Then turn out onto a wire rack and cool completely.
4

To make cream cheese frosting: in a medium bowl, combine butter, cream cheese, confectioners sugar, and 1 teaspoon vanilla. Beat until mixture is smooth and creamy. Stir in the chopped pecans. Frost the cooled cake.