I have since done this with key lime cake, chocolate cake, and a red velvet cake someone had given to me. Want a pie? I am your girl....want a cake? It would behoove you to find someone who knows what they are doing. Obviously I don't! I love carrot cake and my recipe was my Little Grandmother's so since I shared my Grandmother Sasser's pound cake with you yesterday I thought it would be terrible to leave my other grandmother out. Hope you enjoy it.
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans(optional)
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional - if you don’t like pecans)
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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 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.
Enjoy the hint and the cake! Carrot cake is a definite fall cake for me. Happy Tuesday!