Ingredients
- Butter for pans
- 2 cups All-Purpose Flour plus more for pans
- 2 cups Sugar
- 2 teaspoons Baking Soda
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Salt
- 4 Eggs
- 1 1/2 cups Vegetable Oil
- 3 cups Grated Carrots
- 1 1/2 cups Chopped Pecans optional
Frosting
- 16 oz Cream Cheese room temperature
- 1 stick Salted Butter room temperature
- 16 oz Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1/2 cup Chopped Pecans
- 1/2 cup Chopped Pecans
Instructions
- Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
- 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.
- Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes.
- Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the fosting
- 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.
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