Carrot Cake III
I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 4eggs
- 1¼ cups vegetable oil
- 2cups white sugar
- 2teaspoons vanilla extract
- 2cups all-purpose flour
- 2teaspoons baking soda
- 2teaspoons baking powder
- ½teaspoon salt
- 2teaspoons ground cinnamon
- 3cups grated carrots
- 1cup chopped pecans
- ½cup butter, softened
- 8ounces cream cheese, softened
- 4cups confectioners' sugar
- 1teaspoon vanilla extract
- 1cup chopped pecans
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.Step 2
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.Step 3
Bake in the preheated oven for 40 to 50 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.Step 4
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.