Carrot Cake

Serving Size: 12
Prep Time: 30 minutes

Amount Ingredient
3 c carrots - grated
2 c all-purpose flour
1 1/4 c vegetable oil
2 c sugar
4 ea eggs
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 c chopped pecans (optional)
1 (8 oz.) pkg cream cheese - softened
1/2 c butter - softened
4 c confectioners' (powdered) sugar
1 teaspoon vanilla extract
1/2 c chopped pecans (optional)

  • Preheat oven to 350F. Grease and flour a 9x13 inch pan.
  • 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.
  • 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.
  • 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.
The frosting ingredients' portions in this recipe are more than enough to frost the whole cake. The frosting is sweet, so you can halve the frosting recipe if desired.


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