Carrot Cake

This moist, mildly spiced cake is speckled with carrots and pecans.  The generous layer of cream cheese frosting really sends it over the top.

 Carrot Cake

4 eggs, beaten
2 cups sugar
1 cup vegetable or canola oil
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups grated carrots
2/3 cup pecans
Cream Cheese Frosting (link below)

Preheat oven to 350 degrees.  In a large bowl (I use a 4 qt. bowl), mix together the eggs, sugar, and oil.  In another bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.  Add to first mixture and combine.  Add carrots and pecans; mix well.  Pour into a greased and floured (I use Baker's Joy) 9x13 baker.  Bake at 350 degrees until wooden pick inserted into center comes out clean, 35 to 45 minutes.  Cool and frost with cream cheese frosting.  Store cake in refrigerator.

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Cream Cheese Frosting:  https://easyaspiecanbe.blogspot.com/2018/03/cream-cheese-frosting.html

This recipe means a lot to me, because it is my mom's.  ♥

 

Cream Cheese Frosting

This decadent, amazingly easy cream cheese frosting is perfect for icing carrot cake, red velvet cake, pumpkin cake...any cake!

Pecans are optional.

Cream Cheese Frosting

1 (8 oz.) cream cheese, softened

1/2 cup (1 stick) butter, softened

1 tsp. vanilla

1 (1 lb.) box powdered sugar

Chopped pecans (opt.)

Cream together the cream cheese and butter with an electric mixer at medium speed.  Beat in the vanilla, and gradually beat in the powdered sugar.  After frosting cake, sprinkle with pecans if desired.  Store in refrigerator.

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