Carrot Cake
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
- 1/2 cup butter, softened
- 8 oz. cream cheese, softened
- 4 cups confectioner's sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
- Preheat oven to 350.
- Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and vanilla.
- Mix in flour, baking soda, baking powder, salt and cinnamon.
- Stir in carrots. Fold in pecans.
- Pour into greased pan.
- Bake for 40 to 50 minutes, or until a toothpick comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- In a medium bowl, combine butter, cream cheese, confectioner's sugar and vanilla.
- Beat until the mixture is smooth and creamy.
- Stir in chopped pecans.
- Frost the cooled cake.
To Make Frosting:
Published: Thursday, November 22nd, 2012 by Kelly
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