Carrot cake

2015-12-17
Carrot cake

Carrot cake may be eaten plain, but it is commonly either glazed or topped with white icing or cream cheese icing. It is often coated with icing or marzipan made to look like carrots. Carrot cake is popular in loaf, sheet cake and cupcake forms.

Ingredients

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

Method

Step 1

Preheat oven to 175 degrees C. Grease and flour a 9x13 inch pan.

Step 2

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Step 3

Bake in the preheated oven for 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Step 4

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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