Carrot Cake
Carrot Cake

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, carrot cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Carrot Cake is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Carrot Cake is something which I’ve loved my whole life.

Read Customer Reviews & Find Best Sellers. However, once iced with cream cheese frosting, they should be stored in the fridge. You can freeze an un-iced carrot cake for up to.

To begin with this recipe, we must prepare a few ingredients. You can have carrot cake using 17 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Carrot Cake:
  1. Get 4 Eggs
  2. Take 1 1/4 cup Vegetable oil
  3. Take 2 cup White sugar
  4. Get 2 tsp Vanilla extract
  5. Prepare 2 cup All-purpose flour
  6. Take 2 tsp Baking soda
  7. Prepare 2 tsp Baking powder
  8. Get 1/2 tsp Salt
  9. Take 2 tsp Ground cinnamon
  10. Take 3 cup Grated carrots
  11. Get 1 cup Chopped pecans
  12. Make ready cream cheese frosting
  13. Make ready 1/2 cup Butter
  14. Make ready 8 oz Cream cheese,softened
  15. Take 4 cup Powdered sugar
  16. Make ready 1 tsp Vanilla extract
  17. Prepare 1 cup Chopped pecans

We like to think the humble carrot cake is something of a teatime classic. Try one of our go-to carrot cake recipes to keep you inspired, including a carrot and parsnip cake with rose frosting, a carrot and cheesecake layer cake and a carrot bundt cake. Yep, consider yourself spoilt for choice! Mix all of the ingredients for the carrot cake, except the carrots and.

Steps to make Carrot Cake:
  1. For the carrot cake preheat oven to 350°F. Grease and flour a 9x13 pan inch pan.
  2. In a large bowl, beat together egg, oil, white sugar, and 2 teaspoon vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour in prepared pans.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted to the center of cake comes out clean. Let cool in pan for 10 minutes. Then turn out onto a wire rack and cool completely.
  4. To make cream cheese frosting: in a medium bowl, combine butter, cream cheese, confectioners sugar, and 1 teaspoon vanilla. Beat until mixture is smooth and creamy. Stir in the chopped pecans. Frost the cooled cake.

Bake in a half sheet pan. The carrot cake has stood the test of time because essentially it is incredibly moist, keeps well and could not be easier to make. My version is a nod to to the classic cake of my childhood. My mother used wholemeal flour but I am not going to even try and pretend this is healthy, so I have used plain flour. There are no sultanas (my husband refuses to eat them however attractively disguised.

So that is going to wrap this up for this exceptional food carrot cake recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!