Family Carrot Cake
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Carrot cake is comfort food at our house. This is also perfect divided between a 9in springform pan a regular 8 in round cake pan. Try grated zucchini as a substitute for carrots.
INGREDIENTS
Nutrition- 1 1⁄4cups vegetable oil
- 2cups granulated sugar
- 2teaspoons vanilla
- 2cups flour
- 2teaspoons baking soda
- 2teaspoons baking powder
- 1⁄2teaspoon salt
- 2teaspoons cinnamon
- 3
- 3⁄4cup pecans
-
- frosting
- 1⁄2cup butter
- 1
- 4cups icing sugar
- 1⁄2teaspoon almond extract
- 1⁄4cup pecans
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DIRECTIONS
- Cake.
- Preheat oven to 350*. Grease and flour 9”x13” inch pan.
- In large bowl beat eggs, oil, granulated sugar and vanilla.
- In medium bowl, stir flour baking soda, baking powder, salt and cinnamon. Incorporate dry ingredients to creamy mixture.
- Add carrots, mix and fold in pecans.
- Pour batter in prepared pan.
- Bake 45 minutes until tester inserted in centre of cake comes out clean. Let cool. Frost with cream cheese frosting.
- Frosting.
- In medium size bowl, mix butter and cream cheese till smooth.
- Add almond extract. Gradually add icing sugar and beat till mixture is homogeneous.
- Spread over cooled cake; decorate with pecan halves.
- Tip; Use your food processor to grate the carrots.
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