Carrot Cake

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Updated: 4/03/2014 12:23 pm
Carrot 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
1/8 teaspoon cloves
1/8 teaspoon nutmeg
3 cups grated carrots


1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350*. Grease and flour two 9 inch cake pans.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons of vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into the prepared pans.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Store in refrigerator for at least an hour before icing. You can make the cakes a few days in advance. Wrapped in plastic, they will last about one week in the fridge and one to two months in the freezer (Note: Double wrap cakes if freezing).

To make the icing: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon of vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Press the chopped pecans onto the sides of the cake.
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