Carrot Cake Iii
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
61
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
4
Eggs1.25 cups
Vegetable Oil2 cups
White Sugar1 tsp
Vanilla Extract2 cups
All-Purpose Flour2 tsps
Baking Soda2 tsps
Baking Powder1 tsp
Salt2 tsps
Ground Cinnamon3 cups
Carrot (grated)1 cup
Pecan (chopped)1 cup
Butter (softened)230 g
Cream Cheese (softened)4 cups
Sugar (confectioners')Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour a 9x13 inch pan
3
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla
4
Mix in flour, baking soda, baking powder, salt and cinnamon
5
Stir in carrots
6
Fold in pecans
7
Pour into prepared pan
8
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean
9
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely
10
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla
11
Beat until the mixture is smooth and creamy
12
Stir in chopped pecans
13
Frost the cooled cake