carrot cake
one of my dearest friends Joyce Johnson makes this for her husband and childrens birthdays.. She has to make 2 at a time, 1 for the birthday and the 2nd for eating then next day. It is incredible. I didn't like carrot cake until I tried this one.
prep time
30 Min
cook time
45 Min
method
---
yield
6-10 serving(s)
Ingredients
- 2 cups plain flour
- 2 cups white granulated sugar
- 2 teaspoons salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon, ground (i like to add a dash more)
- 1 1/2 cups canola oil
- 4 large eggs
- 3 cups grated carrots (large grate) firm put not packed
- CREAM CHEESE FROSTING
- 8 ounces 2 packages cream cheese softened(light is fine to use)
- 1 box confectioner powdered sugar
- 1 stick butter or margarine - room temp
- 2 teaspoons pure vanilla extract
- 1 cup pecans, chopped (roasted not raw)
How To Make carrot cake
-
Step 1Preheat oven to 325 degrees. Sift dry ingredients into a mixing bowl. Add Oil and dry mixture together add eggs one at a time mixing well after each egg. Stir in carrots
-
Step 2Grease and flour 2 - 10" Round Cake pans. Pour evenly in the 2 cake pans and then bake for 40-45 minutes.
-
Step 3CREAM CHEESE FROSTING Blend Cream cheese and 1/2 softened butter until both are smooth. Add confection sugar and blend well. If the mixter is dry add more of the softened butter. Mix in Vanilla
-
Step 4Nuts are optional. They can be mixed into the icing or placed ontop of the icing after cake is iced. If you don't want the nuts the cake will still be fantastic...
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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