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Ingredients
| granulated sugar: 2 cups |
| vegetable oil: 1 cup |
| eggs: 4 |
| carrot baby food: 2 4.5oz jars |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| salt: 1/2 tsp |
| baking soda: 1 1/2 tsp |
| ground cinnamon: 2 tsp |
| ground nutmeg: 1/4 tsp |
| ground cloves: 1/4 tsp |
| cream cheese: 1 8oz package (softened) |
| salted butter: 1/2 cup (softened) |
| vanilla extract: 1 Tbl |
| powdered sugar (unsifted): 4 cups |
| pecans (chopped): 1 1/4 cups |
Carrot Cake V
Credit: AllRecipes
User rating:
"Very easy carrot cake."
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Prep Time
min -
Cook Time
min -
Servings
16 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
- In a large bowl, combine sugar and oil; beat well. Add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. Combine flour, salt, soda, and spices; add to creamed mixture, beating well. Pour batter into prepared pans.
- Bake for 30 minutes, or until cake tests done. Cool in pans for 10 minutes, and then transfer layers to wire racks.
- To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine, beating until light and fluffy. Add 1 tablespoon vanilla and confectioners' sugar; beat until smooth. Stir in chopped pecans. Fill and frost the cake with cream cheese frosting. Garnish with pecans, if desired.