Carrot cake

Name: Carrot cake
Cuisine: Nigerian
Ingredients: 4 eggs; 11/4 cups vegetable oil; 2 cups white sugar; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 teaspoons 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

Meenal's kitchen @cook_14401899

Kano state

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

Meenal's kitchen @cook_14401899

Kano state

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

Saved

Ingredients

4eggs
11/4 cupsvegetable oil
2 cupswhite sugar
2 teaspoonsvanilla extract
2 cupsall-purpose flour
2 teaspoonsbaking soda
2 teaspoonsbaking powder
1/2 teaspoonsalt
2 teaspoonsground cinnamon
3 cupsgrated carrots
1 cupchopped pecans
1/2 cupbutter, softened
8 ouncescream cheese, softened
4 cupsconfectioners' sugar
1 teaspoonvanilla extract
1 cupchopped pecans

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Steps

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2

In 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.
3

Bake 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.
4

To 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.