XXX
Ingredients
- 4 Eggs
- 1-1/4 Cups Vegetable Oil
- 2 Cups White Sugar
- 2 teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 2 teaspoon Baking Soda
- 2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoon Ground Cinnamon
- 3 Cups Carrots, grated
- 1 Cup Pecans, chopped
- 1/2 Cup Butter, softened
- 8 Ounce Cream Cheese, softened
- 4 Cups Confectioners' Sugar
- 1 teaspoon Vanilla Extract
- 1 Cup Pecans, chopped
Directions
- Preheat oven to 350 degrees F.
- Grease and flour a 9x13-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
Add comment
Comments