Carrot Cake

Taymi Sweet

By
@RedSweetLove

Carrot Cakes date back to the early 16th century. This is a 4 layer carrot cake


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Rating:
★★★★★ 2 votes
Comments:
Serves:
12 to 16 servings
Prep:
20 Min
Cook:
40 Min

Ingredients

2 c
all purpose flour
2 c
sugar
2 tsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
allspice, ground
2 tsp
baking soda
1/4 tsp
baking powder
1 tsp
salt
4 large
eggs
1 1/2 c
canola oil
1 tsp
vanilla extract
3 c
carrots, grated
1 c
pecans optional

CREAM CHEESE FROSTING

16 oz
cream cheese
1 stick
butter
3 c
confectioners' sugar
1/2 medium
lemon

Step-By-Step

1Preheat oven to 350 degrees F. Grease and flour 2 9 inch pans. Line the bottom with parchment paper.

2Add the first 8 ingredients in a mixing bowl and stir no need to sift.

3Add the eggs and canola oil. Blend until combined. Then add the vanilla and blend just until combined.

4Add the pecans and carrots stir until combined. Pour even into prepared pans. Bake for about 40 minutes.

5While the cake is cooling. Mix the cream cheese and butter gradually add the confectioner's sugar. Once desired consistency and sweetness is reached and lemon juice.

6Cut the cake horizontally in half. Frost and decorate to your hearts content!!

About this Recipe

Other Tags: For Kids, Healthy