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Ingredients
| eggs: 4 |
| vegetable oil: 1 1/4 cups |
| granulated sugar: 2 cups |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 2 tsp |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 2 tsp |
| carrots (grated): 3 cups |
| pecans (chopped): 1 cup |
| salted butter: 1/2 cup (softened) |
| cream cheese: 8 oz (softened) |
| powdered sugar (unsifted): 4 cups |
| vanilla extract: 1 tsp |
| pecans (chopped): 1 cup |
Carrot Cake III
Credit: AllRecipes
User rating:
"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."
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Prep Time
30 min -
Cook Time
60 min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). 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.
- 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.