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Pecans and carrots make a wonderful combo for anyone looking for a traditional and homemade taste. Among all the carrot cake recipes we've looked into, this one is perhaps the most easy and delicious to make. When you bake this wonder, make sure to set a good piece aside for you because it won't last!
Ingredients
3 Cups of grated carrots
4 Eggs
1 1/4 Cups of vegetable oil
2 Tsp. of ground cinnamon
2 Tsp. of vanilla extract
2 Cups of all-purpose flour
2 Tsp. of baking soda
2 cups white sugar
2 Tsp. of baking powder
1 Chopped pecans cup
1/2 Tsp. of salt
8 ounces cream cheese, softened
1/2 cup butter, softened
1 cup chopped pecans
4 cups confectioners' sugar
1 Tsp. of vanilla extract
Directions
Grease and flour a 9×13 inch pan and preheat oven to 350 °F.
Using a large bowl, beat together white sugar, oil, eggs and 2 teaspoons vanilla. Mix in baking soda, flour, salt, cinnamon, carrots, pecans and baking powder. Pour mixture into prepared pan. Put into preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Take cake out of the oven and let it cool in pan for 10 minutes, then turn out onto a wire rack and let it cool at room temperature for at least 1 hour. While the cake cools down: In a bowl, combine cream cheese, confectioners' sugar, butter and 1 teaspoon vanilla. Beat until the mixture is creamy. Add in chopped pecans. Frost the cooled cake.
