CARROT CAKE

CARROT CAKE image

I LOVE CARROT CAKE I HOPE YOU ENJOY

Provided by Chelsea Mariotti

Categories Cakes

Time 1h

Number Of Ingredients 10

Ingredients

butter for pan
2 c all-purpose flour, plus more for pans
2 c sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
4 eggs
1 1/2 c vegetable oil
3 c grated carrots
1 1/2 c chopped pecans, optional

Steps:

1. Frosting: 2 (8-ounce) packages cream cheese, room temperature 1 stick salted butter, room temperature 1 (16-ounce) box powdered sugar 1 teaspoon vanilla extract 1/2 cup chopped pecans Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting. For the frosting: Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

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