Don't be fooled by the use of a vegetable, carrot cake is a delicious dessert that seems to go hand-in-hand with Easter and spring bakes sales. If you've made them before or this is your fist time start out the season with this classic cake.
This moist cake will be perfect for your next get-together.
You Will Need
* 1 stick salted butter, plus more for pans
* 2 c. sugar
* 2 c. all-purpose flour, plus more for pans
* 2 tsp. baking soda
* 2 tsp. ground cinnamon
* 1 tsp. salt
* 1½ c. vegetable oil
* 4 eggs
* 3 c. grated carrots
* 16 oz. cream cheese
* 16 oz. powdered sugar
* 1 tsp. vanilla extract
* 3 9&quot; round cake pans
* Parchment paper
* 1½ c. pecans, chopped (optional)
Step 1: Prepare pans
Line the bottom of the pans with parchment paper. Then grease the paper and dust it with flour. Preheat the oven to 350 degrees.
Step 2: Mix
Use a hand mixer to combine the sugar, flour, baking soda, cinnamon, and salt in a mixing bowl.
Step 3: Add ingredients
Mix in the vegetable oil and eggs until blended, and then add the carrots.
Add 1½ cups chopped pecans to give flavor and crunch to the cake.
Step 4: Pour batter
Pour the batter into the pans and bake for 40 minutes. Then remove the pans from the oven and let the cake cool before frosting.
Step 5: Make frosting
Mix together the cream cheese, butter, powdered sugar, and vanilla in the other mixing bowl to make the frosting.
Step 6: Frost the cake
Frost each layer of cake using the spatula. Carefully stack the cakes on the cake stand. Smooth the frosting on the top and sides of the cake, cut with the cake knife, and serve.
Carrots are a good source of vitamin B6, potassium, iron, and contain beta-carotene which helps reduce heart disease and cancer.
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