Description
A moist and rich carrot cake layered with creamy frosting, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine the vegetable oil, eggs, grated carrots, and vanilla extract in a separate bowl.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined.
- Fold in the chopped pecans.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
- Beat together the cream cheese and butter until fluffy. Gradually add the powdered sugar, mixing until smooth.
- Spread frosting between layers and over the top and sides of the cooled cakes.
- Sprinkle extra pecans on top, slice, and serve.
Notes
Ideal for birthdays or special gatherings; can be stored in the fridge for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg