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Carrot Cake

Ingredients

  • For the cake:
  • 4 eggs
  • cups vegetable oil
  • 2 cups white sugar
  • 2 tablespoons vanilla extract
  • 2 cups self rising flour
  • 2 tablespoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • For the icing:
  • 1 stick of butter softened
  • 8 ounces cream cheese softened
  • 4 cups confectioners’ sugar
  • 1 tablespoon vanilla extract
  • Chopped pecans to garnish

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  • In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 30 minutes to 1 hour – or until completely cooled.
  • To Make Frosting- Mix together butter, cream cheese, confectioners’ sugar and vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Garnish with chopped pecans.