Favorite Menu Carrot Cake III :: The Best Recipes

October 07, 2021

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Carrot Cake III

"I've attempted many carrot cakes, and this is my favored recipe. If you don't like pecans, sense loose to depart them out."

Ingredients :

4 eggs
1 1/four cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-motive flour
2 teaspoons baking soda
2 teaspoons baking powder
half of teaspoon salt
2 teaspoons ground cinnamon
three cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
eight oz. Cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Instructions :

Prep : 30M	Cook : 18M	Ready in : 2H

Preheat oven to 350 tiers F (a hundred seventy five degrees C). Grease and flour a 9x13 inch pan.
In a huge 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 organized pan.
Bake inside the preheated oven for forty to 50 minutes, or till a toothpick inserted into the center of the cake comes out smooth. Let cool in pan for 10 minutes, then flip out onto a twine rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat till the aggregate is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, cook it flippantly, and make easy-up less difficult.

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