Carrot Cake
Source of Recipe
Mommy2JL
List of Ingredients
4 beaten eggs
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon (optional, i used it)
1/2 teaspoon baking soda
3 cups finely shredded carrots* (lightly packed, although i didn't notice the "lightly part until after ) I put mine in an electric chopper thing i had...or i would have been up all night )
3/4 cup cooking oil
1 recipe Cream Cheese Frosting
1/2 cup toasted, finely chopped pecans
Cream Cheese Frosting: 1 - 8-ounce package cream cheese, softened; 1/2 cup butter or margarine, softened; 2 teaspoons vanilla; and 5-3/4 to 6-1/4 cups sifted powdered sugar.
Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13 x 9 x 2-inch cake.) Recipe
1. 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 combine flour, sugar, baking powder, cinnamon (if desired), and baking soda.
2. In another mixing bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture. With a spoon, stir until combined. Pour batter into the prepared pans.
3. Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks.
4. Frost tops and sides with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the refrigerator for up to 3 days.
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