Carrot Cake


Carrot Cake


March 29, 2017

Carrot Cake


4 eggs

1 1/4 cups vegetable oil (can replace ½ cup of oil with

1 cup white sugar

1 cup brown sugar

3 teaspoons vanilla extract

¼ tsp nutmeg

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

3 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans

For the Frosting

1/2 cup butter, softened

8 ounces cream cheese, softened

2 ½ cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans optional


1Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2 In a large bowl, beat together eggs, oil, sugars and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon and nutmeg. Stir in carrots. Fold in pecans. Pour into prepared pan.

3 Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4 To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.