Carrot Cake
Amanda Almanza
ingredients
- Cake:
- 4 eggs
- 1 1/4 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
- ICING:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
directions
- 1
Preheat oven to 350 degrees. 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.
- 4
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- 5
ICING
- 6
In a medium bowl, combine butter, cream cheese, powdered sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Source: Caroline Teliska
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