So, back to this carrot cake. This is from the Pioneer Woman, yet again, because her recipes are awesome. It has a cream cheese frosting, which is supposed to have pecans in it but I usually leave nuts out of all my recipes because of my allergies and those of my family. The frosting can be made in like 3 minutes. The cake is moist and fluffy and so pretty with the carrot pieces. I made this in a 9x13 Pyrex pan, but you can make it in pretty much any pan you want, just be sure to adjust your baking time.
Carrot Cake with Cream Cheese Frosting
from: Pioneer Woman
- FOR CAKE:
- 2 cups Sugar
- 1 cup Vegetable Oil
- 4 whole Eggs
- 2 cups All-purpose Flour
- ½ teaspoons Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 2 cups Grated Carrots
- For Icing
- 1 stick Regular Butter, Softened
- 1 package (8 Oz) Cream Cheese (I used fat free because its all they had left at the store the day before Easter!!)
- 1 pound Powdered Sugar
- 2 teaspoons Vanilla
- 1 cup Pecans, Chopped Finely
- Mix together the sugar, oil and eggs in a large bowl.
- In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well.
- Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use at 350.
- Cool completely.
- In larger bowl, cream butter and cream cheese.
- Add sugar and vanilla and blend, then mix in the nuts.
- Spread on cooled carrot cake.
**You may want to cut the frosting recipe in half. I liked it, but Max thought it was WAY too much, so go with your preference.