August 30, 2011

Carrot Cake

Not my best picture. This cake is 4 layers

Adapted from

Note: You can make this in either 2, 9-inch round pans or a 9×13 pan.

For the cake:4 eggs
1 1/4 cup vegetable or canola oil
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
3 cups grated carrots (a food processor or box grater work the best)
1 cup chopped pecans

For the frosting:
1/2 cup butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 teaspoons vanilla (I used Vanilla Bean Paste)
1 cup chopped pecans

Preheat oven to 350.  Spray with cooking spray (or Butter) and flour your pan(s) of choice.

In a large bowl, beat together eggs, oil, white and brown sugar and the vanilla.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add into the wet ingredients, but don’t over mix.

Stir in carrots and then fold in 1 cup of chopped pecans.

Pour into prepared pan(s).

Bake for 25-30 minutes for round pans and 40-50 minutes for 9×13 pan, rotating the pan(s) halfway through.  Test with your cake tester and if it comes out clean, it’s done.

Let cool in pan for 10 minutes, then turn onto a wire rack and let cool completely.

For the frosting, combine butter, cream cheese, powdered sugar, and 1 teaspoon of vanilla. Beat with a hand mixer or stand mixer until mixture is smooth and creamy. It takes a little bit for it all to come together so be patient. Frost the cooled cake and sprinkle with 1 cup chopped pecans.

*When I made this recipe I used Black Walnuts instead of pecans.

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