Carrot Cake

Carrot Cake

This carrot cake recipe makes a tender and moist cake with a delicious homemade cream cheese frosting. Perfect for Easter or a pleasing potluck dessert.

Preparation Time
30 mins
Cooking Time
40 mins
Total Time
1 hr 10 mins
Calories
575 Calories

Recipe Instructions

Step 1
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
Step 2
Pour into the prepared pan.
Step 3
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
Step 4
Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined.
Step 5
To make the frosting: Beat butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy.
Step 6
Stir in chopped pecans.
Step 7
Frost the cooled cake. Serve and enjoy!
Step 8
Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots, then fold in pecans.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 8 ounces cream cheese, softened
  • 4 eggs
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 4 cups confectioners' sugar
  • 3 cups grated carrots
  • 0.5 teaspoon salt
  • 0.5 cup butter, softened
  • 1.25 cups vegetable oil

Categories

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