most wonderful carrot cake
(10 ratings)
This REALLY is a fabulous carrot cake recipe & I seriously think it could win a prize. Incredibly simple, easy, moist and delicious! This is a family recipe of a very close friend of mine. I've tried many much more complicated versions out there and this one seems to be the best of them all!
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(10 ratings)
yield
12 serving(s)
prep time
30 Min
cook time
35 Min
Ingredients For most wonderful carrot cake
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2 call purpose flour
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2 csugar
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4 lgeggs
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3 cgrated carrots
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1 tsppure vanilla extract
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1 1/2 cvegetable oil
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2 tspcinnamon
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1/2 tspsalt
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1 tspbaking powder
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2 tspbaking soda
- FOR FROSTING:
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1 cchopped pecans
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1/2 box(8oz total) sifted powdered sugar
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1 8oz pkgcream cheese (softended)
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1 tsppure vanilla extract
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1 stickbutter (softened)
How To Make most wonderful carrot cake
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1Preheat oven to 350 degrees.
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2Mix together dry ingredients for cake.
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3Mix oil, eggs & vanilla together, then mix with carrots. And add to dry ingredients.
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4Blend well & pour into 2 well prepared 9 inch round pans. (I find it's best to use nonstick pans sprayed w/Pam cooking spray, and dusted with flour.
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5Bake for 30-45 minutes or until done. (You want it to be moist but for the knife to come out clean).
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6Allow them to cool in pans for 10 minutes or so .. and then take them out to completely cool on racks before frosting.
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7For Frosting:
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8Blend softened cream cheese and butter.
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9Add remaining sifted powdered sugar, vanilla & pecans and blend well.
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10Frost top of 1 layer, then top with 2nd layer and frost sides and top of cake.
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11PLEASE NOTE: It's very important to serve this cake at room temperature. I have often prefered carrot cake cold or refridgerated .. but not this one. It is best left out in covered cake dish. Also .. I've tried experimenting by toasting the pecans and preparing 3 layer cake using 8inch pans ... but I've found that the recipe is best just AS IS (2 layer cake with UN-toasted pecans).
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12Lastly, I believe one of the things that makes this cake so wonderful .. is that the nuts are in the icing instead of the cake. Gives it such a rich texture and doesn't pull moisture from the cake. Also, I don't recommend preparing this in a bundt pan. It will work but is much better as a double layered cake: )
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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