|Serves:||12 to 16 servings|
|2 c||all purpose flour|
|1/2 tsp||allspice, ground|
|2 tsp||baking soda|
|1/4 tsp||baking powder|
|1 1/2 c||canola oil|
|1 tsp||vanilla extract|
|3 c||carrots, grated|
|1 c||pecans optional|
Try Diamond of California Nuts
|CREAM CHEESE FROSTING|
|16 oz||cream cheese|
get recipes @ goboldwithbutter.com
|3 c||confectioners' sugar|
Pinched by Chamelle4, and 61 more.
Cooked to Perfection
montgomery, AL (pop. 205,764)
Member Since May 2011
Preheat oven to 350 degrees F. Grease and flour 2 9 inch pans. Line the bottom with parchment paper.
Add the first 8 ingredients in a mixing bowl and stir no need to sift.
Add the eggs and canola oil. Blend until combined. Then add the vanilla and blend just until combined.
Add the pecans and carrots stir until combined. Pour even into prepared pans. Bake for about 40 minutes.
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.
Cut the cake horizontally in half. Frost and decorate to your hearts content!!