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
  1. Preheat oven to 350.
  2. Grease and flour a 9x13 inch pan.
  3. In a large bowl, beat together eggs, oil, white sugar and vanilla.
  4. Mix in flour, baking soda, baking powder, salt and cinnamon.
  5. Stir in carrots. Fold in pecans.
  6. Pour into greased pan.
  7. Bake for 40 to 50 minutes, or until a toothpick comes out clean.
  8. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  9. To Make Frosting:

  10. In a medium bowl, combine butter, cream cheese, confectioner's sugar and vanilla.
  11. Beat until the mixture is smooth and creamy.
  12. Stir in chopped pecans.
  13. Frost the cooled cake.
Published: Thursday, November 22nd, 2012
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