Quick and Easy Carrot Cake
There are many different carrot cake recipes out there, but this one comes out perfect every time and is absolutely delicious.
Ingredients:
- 3 cups grated carrots
- 1 cup pecans, chopped (optional)
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Frosting Ingredients:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners sugar
- 1 cup chopped pecans
Directions:
- Preheat oven to 350F/175C. Grease and flour a 9″x13″ pan.
- In a large bowl, beat together eggs, sugar, oil, and 2 teaspoons of vanilla. Mix in the baking soda, baking powder, flour, cinnamon and salt. Mix well and stir in carrots and fold in pecans. Pour mixture into pan.
- Bake for 40-50 minutes or until inserted toothpick comes out clean. Cool in pan for 10 minutes then turn out onto wire rack and finish cooling completely.
- To make the frosting, take a medium sized bowl and mix together butter, cream cheese, confectioners sugar, and 1 teaspoon vanilla. Beat until mixture is smooth and creamy and add chopped pecans.
- Frost the cooled cake with butter knife and serve.
ENJOY!
Related posts:
Thanks for your comment on my blog! But I wouldn’t recommend making the cake recipe from that post.
As I said in the post about that recipe, it’s not a good carrot cake if you’re planning on making a traditional carrot cake–it lacks the complexity and isn’t as moist as I’d want for a normal carrot cake–but it’s great for a pure, one-note carrot cake component of a plated dessert. Use this cake instead (my Mom’s recipe), with the icing from the post (but without the orange oil). It’s AWESOME.
Ingredients:
3 cups all purpose flour
1 tsp salt
1 tsp allspice
1 ½ cups cooking oil
3 cups grated carrots
1 8 oz can crushed pineapple, drained
2 tsp baking soda
1 ½ tsp cinnamon
3 cups sugar
4 eggs (at room temperature)
Directions:
Sift together the flour, baking soda, salt, cinnamon and allspice; set aside. In a mixing bowl combine the sugar and cooking oil; blend well. Add eggs, one at a time, mixing after each egg. Add the sifted dry ingredients, one cup at a time, mixing after each cup. Add the carrots and mix well. Add the walnuts and crushed pineapple. Pour mixture into three greased and floured 8-inch round pans. Bake in a 350 degree oven for 45 minutes; check for doneness with a toothpick (at 35 minutes).
Cream Cheese Icing
Ingredients:
1 stick butter (at room temperature)
1 16 oz package cream cheese (at room temperature)
1 tsp vanilla
1 16 oz box 10X confectioners sugar
Directions:
Mix all ingredients together. This is enough for one cake.