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Servings:
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about
scaling
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Cook Time: |
30 minutes |
Prep Time: |
20 minutes |
Cook Method: |
baked |
Cook Temp: |
350 degrees F |
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1. Preheat oven to 350 degrees F.
2. In large bowl, mix flour, sugar, cinnamon, baking powder, and baking soda. Add oil, eggs, and first vanilla; blend well. Stir in carrots. Pour into three 9 inch cake pans. Bake 30 minutes until toothpick inserted in center comes out clean. Cool 10 minutes in the pans on wire rack; loosen edges with knife, invert onto wire rack to cool completely.
3. Frosting: Put cream cheese and butter in mixer bowl, cream with electric mixer on high; add sugar and vanilla; beat until smooth. Blend in pecans. Use to frost completely cooled cake.
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2 cup |
All purpose flour |
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2 cup |
Sugar |
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2 tsp |
Cinnamon, ground |
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1/2 tsp |
Double acting baking powder |
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2 tsp |
Baking Soda |
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1 1/2 cup |
Vegetable oil |
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4 ea |
Large eggs |
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2 tsp |
Vanilla extract |
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3 cup |
Fresh carrots, grated |
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8 oz |
Cream cheese, softened |
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1/2 cup |
Butter, salted |
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1 lb |
Confectioners/powdered sugar, unsifted |
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1 cup |
Pecans, chopped |
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