Carrot Cake
Description
This carrot cake recipe makes a tender and moist cake with a delicious homemade cream cheese frosting. Perfect for Easter or a pleasing potluck dessert.
Ingredients
•
2 cups white sugar
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1 1/4 cups vegetable oil
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4 eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1/2 teaspoon salt
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3 cups grated carrots
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1 cup chopped pecans
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4 cups confectioners' sugar
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8 ounces cream cheese, softened
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1/2 cup butter, softened
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1 teaspoon vanilla extract
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1 cup chopped pecans
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2
Beat white sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined.
3
Mix in flour, baking soda, baking powder, cinnamon, and salt; stir in carrots, then fold in 1 cup pecans.
4
Pour into the prepared pan.
5
Bake in the preheated oven until a toothpick inserted into center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
6
Beat confectioners' sugar, cream cheese, butter, and 1 teaspoon vanilla together in a large bowl with an electric mixer until frosting is smooth and creamy.
7
Stir in 1 cup chopped pecans.
8
Frost cooled cake. Serve and enjoy!