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Carrot Cake Recipe

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This recipe for Carrot Cake is from Kirn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butter - for pans
2 c. flour, plus more for pans
2 c. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
4 eggs
1 1/2 c. vegetable oil
3 c. grated carrots
1 1/2 c. chopped pecans, optional

Frosting:
2 (8 oz.) pkg. cream cheese, room temperature
1 stick salted butter, room temperature
1 (16 oz.) box powdered sugar
1 tsp. vanilla extract
1/2 c. chopped pecans
Directions:
Directions:
1. Preheat over to 350. Grease and flour (9-inch) round pans; line bottom of pans with parchment paper.

2. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

3. Pour into pans. Bake for 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

4. For the frosting: Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
Number Of Servings:
Number Of Servings:
8

 

 

 

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