Carrot Cake

Yesterday, a good friend of mine came over to spend some time in my kitchen. You see, it was her husband’s birthday and she wanted to make him a carrot cake (his favorite). I hadn’t planned originally on making one for our family, but it sounded so good I went with it! My friend made hers in a 13×9 pan and wrote Happy Birthday on it….me? This is what I did! I like double decker cakes…more frosting per bite! I decorated the top with green and orange Wilton’s candy melts. You can certainly leave it undecorated though!

Yield: 16 servings

Carrot Cake

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Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 1 hour

Delicious Carrot Cake with Cream Cheese Frosting and pecans!

Ingredients

For the Cake:

• 2 cup sugar
• 1 cup oil
• 4 eggs
• 2 cup flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 2 cup carrots, shredded

For the frosting:

• 1 stick butter, softened
• 8oz cream cheese, softened
• 1 Tbsp vanilla
• 3 1/2 cups powdered sugar
• 1 cup pecans, chopped

Instructions

1. Mix 2 c. sugar, oil and eggs. Add flour, baking soda, baking powder, and cinnamon. Beat for 2-3 minutes until fully combined and fluffy.
2. Add in carrots.
3. Preheat oven to 350 degrees. In well greased and floured 9 inch cake pans, pour batter. Bake for 30 minutes.
4. When cake is cooled, cream together butter and cream cheese (about 3 minutes). Add vanilla, powdered sugar and mix well. Fold in pecans. Spread over cake and enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 544 Total Fat: 31g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 76mg Sodium: 229mg Carbohydrates: 65g Fiber: 2g Sugar: 50g Protein: 5g

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