Best Ever Carrot Cake & Frosting

Recipe by vlynn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Allow eggs to stand at room temperature for 30 minutes.
  • Meanwhile, grease and flour two 9x1 1/2 inch round cake pans; set pans aside.
  • In a large mixing bowl stir together flour, sugar, baking powder, cinnamon and baking soda.
  • In a medium bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans.
  • Bake at 350 oven for 30-35 minutes or until wooden toothpick inserted near centers comes out clean.
  • Cool on wire racks for 10 minutes. Remove from pans. Cool completely on racks.
  • Frost tops and side with frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the fridge for up to 3 days.
  • *The carrots need to be finely shredded or they may sink to the bottom of pan during baking.
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