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Carrot Cake Recipe

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This recipe for Carrot Cake is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour (250 grams)
¾ tsp. salt
2 tsps. baking powder
½ tsp. baking soda
½ tsp. nutmeg
2 tsp. cinnamon
2 cups sugar (400 grams)
1 ¼ cups vegetable oil (250 grams)
4 large eggs (room temperature)*
3 cups shredded carrots (approximately 3 large or 5 medium)
½ cup pecans (63 grams)

FROSTING
1/2 cup butter (softened)
5 oz. cream cheese (140 grams)
5 cups powdered sugar (600 grams)
1/2 tsp. vanilla
1/4 cup half and half cream (60 grams)
1/2 cup chopped pecans (63 grams)
Directions:
Directions:
Pre heat oven to 350 degrees (180 degrees C). Grease and flour two 8 or 9 inch cake pans. Combine all dry ingredients excluding sugar, carrots and pecans. In a large bowl beat the oil and sugar together for 1 minute, then add the eggs and beat together another minute. Add dry ingredient mixture beating for another minute, add the shredded carrots and 1/2 a cup of the chopped nuts(if desired) combining together with a wooden spoon. Pour into prepared cake pans and bake in pre heated oven for approximately 30-35 minutes, test for doneness with a toothpick, if a few crumbs stick to it or it is dry then the cake is done. Let the cake cool before removing from the pans.

FROSTING
Beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium, add powdered sugar 1 cup at a time, beat well after each addition. Add salt, half and half and vanilla and beat until fluffy, about 3 minutes. Let the cake cool completely then ice with prepared icing. Top with chopped pecans if desired.

 

 

 

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