Description
I’ve tried many carrot cakes, and this is my favorite recipe. If you don’t like pecans, feel free to leave them out.
Ingredients
- 4 eggs
- 1 ¼ cups 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
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- Beat sugar
- oil
- eggs
- and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined. Mix in flour
- baking soda
- baking powder
- cinnamon
- and salt. Stir in carrots. Fold in pecans. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean
- about 40 minutes. Let cool in the pan for 10 minutes
- then turn out onto a wire rack and cool completely.
- To make the frosting: Beat butter
- cream cheese
- confectioners’ sugar
- and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 2 hrs
Servings: 18