Carrot Cake

By sheri bryan
@sheribryan

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.

Rating:

★★★★★ 1 vote

Comments:

5 Comments

Serves:

6-10

Prep:

30 Min

Cook:

45 Min

Ingredients

2 c: plain flour
2 c: white granulated sugar
2 tsp: salt
2 tsp: baking soda
2 tsp: cinnamon, ground (i like to add a dash more)
1 1/2 c: canola oil
4 large: eggs
3 c: grated carrots (large grate) firm put not packed
8 oz: 2 packages cream cheese softened(light is fine to use)
1 box: confectioner powdered sugar
1 stick: butter or margarine - room temp
2 tsp: pure vanilla extract
1 c: pecans, chopped (roasted not raw)

How to Make Carrot Cake

Step-by-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
2Grease and flour 2 - 10" Round Cake pans. Pour evenly in the 2 cake pans and then bake for 40-45 minutes.
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
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...