Saturday was my husbands birthday, and although he is not too fond of sweets, he does love carrot cake. This recipe is so easy but if you are a person who likes your carrot cake with pineapple in it this is not the recipe for you. It is a traditional carrot and spice cake, with delicious cream cheese frosting.
recipe adapted from recipes.com
11/4 cups vegetable oil
2 cups white sugar
2 tsp vanilla extract
2 cups of flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3 cups of grated carrots
1/2 cup butter, softened
8 oz cream cheese, softened
4 cups confectioners sugar
1 tsp vanilla extract
1 cup chopped pecans for garnish
1.Preheat oven to 350. Grease and flour your pans, you can use a 9 x 13, or 2 8 inch round pans, I used 3 5 inch pans.
2. In a large bowl, beat together eggs, oil, sugar, and 2 tsp of vanilla. Mix in flour baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pans.
3. Bake in preheated oven for 40-60 minutes depending on your pans. Check with a toothpick to see if they are done. Let cool for 10 minutes and then remove and let cool ion a rack.
4. To make frosting, in a medium bowl combine butter, cream cheese,sugar and vanilla. Beat until smooth and creamy. You can add the chopped pecans to the frosting or use as a garnish.