Cut greens off carrots before storing roots. If the are young and tender, don’t worry about peeling carrots. They are so precious, you don’t want to waste any part of them!
Carrot Cake with Cream Cheese Frosting
Original recipe makes 1 – 9×13 inch cake
PREP:30 mins, COOK: 1 hr, READY IN: 2 hrs
- 4 egg
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 1/2 cup butter, softened
For the cream cheese:
- 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 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- 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.
- 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.