“The best ever yummy carrot cake recipe that I love among other recipes that I’ve tried. If you don’t like pecans, feel free to leave them out.”
Prep: 30 m Cook: 1 h Ready In 2 h
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To make this Yummy Carrot Cake, You’ll need the following Ingredients:
Ingredients:
2 cups white sugar
2 teaspoons vanilla extract
1 1/4 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
4 eggs
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Yummy_Carrot_Cake
Yummy Carrot Cake
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsps baking soda
- 2 tsps baking powder
- 1/2 tsp salt
- 2 tsps ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners' sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
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In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
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Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in a pan for 10 minutes, then turn out onto a wire rack and cool completely.
-
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
