The Best Carrot Cake Ever |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A delicious carrot cake that everyone will beg for over and over again. Do not skip on the homemade icing.... Ingredients:
4 eggs, beaten |
2 cups sugar |
2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/2 teaspoon baking soda |
3 cups carrots (finely shredded and lightly packed) |
3/4 cup cooking oil (canola is best) |
1 (8 ounce) package cream cheese, softened |
1/2 cup butter, softened |
2 teaspoons vanilla |
5 -6 cups powdered sugar, sifted |
1/2 cup pecans, finely chopped |
Directions:
1. Allow eggs to sit at room temperature for 30 minutes.
2. Grease and lightly flour 2 9x1 1/2 round cake pans and set aside.
3. In a large bowl mix together flour, sugar, baking powder, baking soda, cinnamon and cloves.
4. In a medium bowl combine eggs, carrots and oil.
5. Add egg mixture to flour mixture, stir until combined. Add in pecans and stir until just combined.
6. Pour batter into prepared pans.
7. Bake at 350 degrees for 30 to 35 minutes or until wooden toothpick comes out clean.
8. Cool for 15 minutes on wire racks. Remove from pans and cool completely.
9. Meanwhile beat cream cheese, butter and vanilla with electric mixer until light and fluffy. Gradually add the powdered sugar.
10. Frost the top and side of one cake. Put the other cake layer on top then frost top and side.
11. Cover and store cake in the refrigerator.
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