Ingredients:
4 eggs
1¼ cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
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 pans.
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.
Cream Cheese Frosting:
Ingredients:
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
A handful of whole pecans
Directions:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Top with whole pecans.
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