MOST WONDERFUL CARROT CAKE

Most wonderful Carrot Cake image

Provided by kim *

Categories Cakes

Time 1h5m

Number Of Ingredients 16

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2 c all purpose flour
2 c sugar
4 large eggs
3 c grated carrots
1 tsp pure vanilla extract
1 1/2 c vegetable oil
2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
2 tsp baking soda
FOR FROSTING:
1 c chopped pecans
1/2 box (8oz total) sifted powdered sugar
1 8oz pkg cream cheese (softended)
1 tsp pure vanilla extract
1 stick butter (softened)

Steps:

1. Preheat oven to 350 degrees.
2. Mix together dry ingredients for cake.
3. Mix oil, eggs & vanilla together, then mix with carrots. And add to dry ingredients.
4. Blend 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.
5. Bake for 30-45 minutes or until done. (You want it to be moist but for the knife to come out clean).
6. Allow them to cool in pans for 10 minutes or so .. and then take them out to completely cool on racks before frosting.
7. For Frosting:
8. Blend softened cream cheese and butter.
9. Add remaining sifted powdered sugar, vanilla & pecans and blend well.
10. Frost top of 1 layer, then top with 2nd layer and frost sides and top of cake.
11. PLEASE 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).
12. Lastly, 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: )