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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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

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Grease and flour 2 9 inch pans. Line the bottom with parchment paper.
2
Add the first 8 ingredients in a mixing bowl and stir no need to sift.
3
Add the eggs and canola oil. Blend until combined. Then add the vanilla and blend just until combined.
4
Add the pecans and carrots stir until combined. Pour even into prepared pans. Bake for about 40 minutes.
5
While 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.
6
Cut the cake horizontally in half. Frost and decorate to your hearts content!!

About this Recipe

Other Tags: For Kids, Healthy