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Carrot Cake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Moist carrot cake with creamy frosting, ideal for Easter or potluck dessert.
Ingredients:
  • 2 cups white sugar
  • 1.25 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 0.5 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a 9x13-inch pan by greasing and flouring it.
  • In a large bowl, use an electric mixer to blend sugar, oil, eggs, and 2 teaspoons of vanilla until thoroughly mixed. Add flour, baking soda, baking powder, cinnamon, and salt. Mix well, then stir in carrots and fold in pecans. Transfer batter to the prepared pan.
  • Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • For the frosting: Use an electric mixer to blend butter, cream cheese, confectioners' sugar, and 1 teaspoon of vanilla in a large bowl until smooth. Mix in chopped pecans, then frost the cooled cake.

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