Recipe: Appetizing Carrot Cake

Carrot Cake. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! My fiance LOVES carrot cake, and yesterday was his birthday so I decided to look for a carrot cake recipe.

Carrot Cake Says that it rivals his favorite carrot cake recipe. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. You can cook Carrot Cake using 17 ingredients and 4 steps. Here is how you cook it.

Ingredients of Carrot Cake

  1. It’s 4 of Eggs.
  2. You need 1 1/4 cup of Vegetable oil.
  3. Prepare 2 cup of White sugar.
  4. Prepare 2 tsp of Vanilla extract.
  5. You need 2 cup of All-purpose flour.
  6. Prepare 2 tsp of Baking soda.
  7. Prepare 2 tsp of Baking powder.
  8. Prepare 1/2 tsp of Salt.
  9. Prepare 2 tsp of Ground cinnamon.
  10. You need 3 cup of Grated carrots.
  11. It’s 1 cup of Chopped pecans.
  12. It’s of cream cheese frosting.
  13. Prepare 1/2 cup of Butter.
  14. You need 8 oz of Cream cheese,softened.
  15. Prepare 4 cup of Powdered sugar.
  16. It’s 1 tsp of Vanilla extract.
  17. Prepare 1 cup of Chopped pecans.

In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. In a large bowl, whisk together flour, salt, baking soda, and cinnamon. Add the carrots and nuts, and mix until just blended.

Carrot Cake instructions

  1. For the carrot cake preheat oven to 350°F. Grease and flour a 9×13 pan inch pan..
  2. In a large bowl, beat together egg, oil, white sugar, and 2 teaspoon vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour in prepared pans..
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted to the center of cake comes out clean. Let cool in pan for 10 minutes. Then turn out onto a wire rack and cool completely..
  4. To make cream cheese frosting: in a medium bowl, combine butter, cream cheese, confectioners sugar, and 1 teaspoon vanilla. Beat until mixture is smooth and creamy. Stir in the chopped pecans. Frost the cooled cake..

Allow the cake(s) to cool completely before frosting. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing.

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