HOW TO MAKE A CARROT CAKE. FROM SCRATCH. UTENSILS NEEDED Original recipe makes 1 - 9x13 inch cake . 9X13 Dish Pan Large Bowl. UTENSILS NEEDED Makes servings US Metric. Teaspoons Measuring Cups Beater. INGREDIENTS. 4 eggs . INGREDIENTS. 8 ounces cream cheese, softened . INGREDIENTS.
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HOW TO MAKE A CARROT CAKE FROM SCRATCH
UTENSILS NEEDED Original recipe makes 1 - 9x13 inch cake • 9X13 Dish Pan • Large Bowl
UTENSILS NEEDEDMakes servings US Metric • Teaspoons • Measuring Cups • Beater
INGREDIENTS • 4 eggs
INGREDIENTS • 8 ounces cream cheese, softened
INGREDIENTS • 1/2 cup butter, softened
INGREDIENTS • 1 1/4 cups vegetable oil
INGREDIENTS • 2 cups white sugar
INGREDIENTS • 2 teaspoons vanilla extract
INGREDIENTS • 2 cups all-purpose flour
INGREDIENTS • 2 teaspoons baking soda
INGREDIENTS • 2 teaspoons baking powder
INGREDIENTS • 1 cup chopped pecans
INGREDIENTS • 1/2 teaspoon salt
INGREDIENTS • 2 teaspoons ground cinnamon
INGREDIENTS • 3 cups grated carrots
INGREDIENTS • 4 cups confectioners' sugar
DIRECTIONS • Preheat oven to 350 degrees F (175 degrees C).
DIRECTIONS • Grease and flour a 9x13 inch pan.
DIRECTIONS • 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.
DIRECTIONS • 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.
DIRECTIONS • 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.
FINISHED PIECE ALL PRETTY • Eat Your Hearts Out