Peer Reviewed Carrot Cake


Peer Reviewed Carrot Cake

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March 29, 2017

Peer Reviewed Carrot Cake


4 eggs

1 1/4 C vegetable oil

2 C white sugar

2 t vanilla extract

2 C all-purpose flour

2 t baking soda

2 t baking powder

1/2 t salt

2 t ground cinnamon

3 C grated carrots

1 C chopped pecans

1/2 C butter, softened

8 ounces cream cheese, softened

4 C confectioners' sugar

1 t vanilla extract

1 C chopped pecans


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, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. 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.