Carrot Cake (The Best) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 3 sticks, plus 1 tablespoon unsalted butter
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups grated peeled carrots
• 1 cup chopped toasted pecans (optional)
• 1 cup raisins (optional)
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Directions: |
Directions:Preheat the oven to 350 degrees F.
For layer cake ~ Butter three (9-inch) cake pans with 1 tablespoon of butter ~ or ~
For 9x13” baking dish ~ Butter with 1 tablespoon of butter.
Cream the butter with an electric mixer. Add the sugar, and beat to combine.
Add the dry ingredients, alternating with the eggs. Add the vanilla. Add the carrots and beat on medium speed until incorporated, about 2 minutes. Fold in the nuts and raisins. Divide between the 3 cake pans or spread into a 9 x 13” baking dish. Bake until set and a cake tester inserted into the middle comes out clean. Remove from the oven and let rest.
Bake 9” pans for 25-30 minutes.
Bake 9x13” baking pan for 30 to 40 minutes. Add 10 minutes if using raisins and nuts.
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:30-minutes |
Personal
Notes: |
Personal
Notes: Pecan Cream Cheese Frosting
• Two 8 ounce bars of cream cheese
• 1 stick butter
• 1 (1-pound) box confectioners' sugar (2-cups)
• 1 teaspoon pure vanilla extract
• 1 cup chopped toasted pecans (optional)
In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
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