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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This cake is fabulous! You will love it. The cake is light, fresh and moist. The frosting is creamy and delightful. TIP: If you want a thick covering of frosting, double the frosting recipe. Ingredients:
4 eggs, beaten |
1 tablespoon vanilla |
2 cups flour, baking flour preferred |
2 cups sugar |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
3 cups carrots, finely shredded, lightly packed |
3/4 cup canola oil |
1/2 cup pecans, finely chopped |
1 (8 ounce) package cream cheese, softened |
1/2 cup butter, softened |
2 teaspoons vanilla |
6 cups powdered sugar, sifted |
Directions:
1. Preheat oven to 350°F degrees.
2. Allow eggs to stand at room temperature for 30 minutes.
3. Grease and flour two 9 x 1.5 inch round cake pans.
4. In a large mixing bowl, stir together flour, sugar, baking powder, cinnamon and baking soda.
5. In a medium bowl, combine eggs, carrots, vanilla and oil. Add egg mixture to flour mixture and stir until combined.
6. Pour batter into prepared pans.
7. Bake for 30-35 minutes or until toothpick comes out clean.
8. Cool on wire racks for 10 minutes.
9. Remove from pans.
10. Cool completely on racks.
11. For the Frosting: Beat cream cheese, butter and vanilla with electric mixer until light and fluffy.
12. Gradually add sugar, beating well until you reach spreading consistency.
13. You can toast the pecans as garnish. To toast pecans, spread pecans in a single layer in a shallow baking pan.
14. Bake at 350 degrees for 5 to 10 minutes or until light golden brown. Monitor closely and stirring once or twice.
15. To assemble, you can create a flat, layered cake by cuting off the rounded top portion of each 9 inch cake.
16. Frost the top of one cake and stack the second cake on top.
17. Frost the top and sides of the cake.
18. Press toasted pecans into sides of the cake.
19. Cover and store frosted cake in the refrigerator until serving time.
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