Carrot Cake
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WHAT YOU NEED:
4 eggs 1 ¼ cups vegetable oil 2 cups sugar 2 tsp vanilla extract 2 cups flour 2 tsp baking soda 2 tsp baking powder ½ tsp salt 2 tsp cinnamon 3 cups grated carrots 1 cup chopped pecans |
FROSTING:
8 ounces cream cheese, at room temperature 1 stick butter, at room temperature 3 3/4 cups powdered sugar ½ vanilla extract Optional: 1 Tbsp fresh lemon juice and/or ½ cup shredded coconut finely chopped pecans to sprinkle on top |
METHOD:
CAKE:
Preheat the oven to 350° F.
Grease and flour a 9x13 inch pan.
In a mixing bowl, with a mixer, beat the sugar, oil, and vanilla. Add the eggs and mix.
In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low, add the dry ingredients to the wet ingredients. Add the grated carrots and walnuts and stir with wood spoon until well combined.
Pour batter into pan.
Bake for 40-50 minutes or until a toothpick comes out clean.
Let cool completely before adding frosting.
FROSTING:
In a bowl, with a mixer, cream the cream cheese, butter, and vanilla.
Add the sugar and beat until smooth.
Cover cake with frosting.
CAKE:
Preheat the oven to 350° F.
Grease and flour a 9x13 inch pan.
In a mixing bowl, with a mixer, beat the sugar, oil, and vanilla. Add the eggs and mix.
In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low, add the dry ingredients to the wet ingredients. Add the grated carrots and walnuts and stir with wood spoon until well combined.
Pour batter into pan.
Bake for 40-50 minutes or until a toothpick comes out clean.
Let cool completely before adding frosting.
FROSTING:
In a bowl, with a mixer, cream the cream cheese, butter, and vanilla.
Add the sugar and beat until smooth.
Cover cake with frosting.