Ingredients: |
Ingredients: 2 c. flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 c sugar
1 c. vegetable oil
4 large eggs
4-6 large carrots, washed and peeled--or buy 2 cups of grated carrots!
Frosting:
1 stick butter, softened
1 8oz pkg cream cheese
4 c. powdered sugar
2 tsp. vanilla extract
1 c. pecans, finely chopped (optional)
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Directions: |
Directions:Preheat oven to 350 degrees. Grease Bundt pan.
1. In a large bowl, sift together flour, salt, baking powder, soda, and cinnamon. Set to the side.
2. In an electric mixer, combine sugar and oil, then eggs. Mix well.
3. Add the dry ingredients to the wet. Mix.
4. Grate the carrots. You should have 2 cups. Add to the mixing bowl and mix until they are completely incorporated.
5. Pour the batter into the Bundt pan. Smooth out the surface of the batter with a spatula, then bake for 40-45 minutes until the cake is set.
6. Turn the cake out of the pan and allow it to cool completely before icing.
Frosting:
1. Cream the butter and cream cheese in a mixer.
2. Add powdered sugar slowly, or you might end up with a cloud of white! Next add the vanilla.
3. Mix until the icing is light and fluffy. It should be smooth. This is where you add the pecans if you wish. I usually don't. After the cake is cooled completely, spread the icing on top of the cake. If you have some people who like nuts, have a bowl that they can sprinkle on themselves or just add them to a specific part of the cake. |
This recipe for Carrot Cake is from