Best Carrot Cake Ever!

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 4 eggs, beaten
• 1 tablespoon vanilla
• 2 cups flour, baking flour preferred
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 3 cups carrots, finely shredded, lightly packed
• 3/4 cup canola oil
• 1/2 cup pecans, finely chopped
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla
• 6 cups powdered sugar, sifted

Recipe

• 1 preheat oven to 350°f degrees.
• 2 allow eggs to stand at room temperature for 30 minutes.
• 3 grease and flour two 9 x 1.5 inch round cake pans.
• 4 in a large mixing bowl, stir together flour, sugar, baking powder, cinnamon and baking soda.
• 5 in a medium bowl, combine eggs, carrots, vanilla and oil. add egg mixture to flour mixture and stir until combined.
• 6 pour batter into prepared pans.
• 7 bake for 30-35 minutes or until toothpick comes out clean.
• 8 cool on wire racks for 10 minutes.
• 9 remove from pans.
• 10 cool completely on racks.
• 11 for the frosting: beat cream cheese, butter and vanilla with electric mixer until light and fluffy.
• 12 gradually add sugar, beating well until you reach spreading consistency.
• 13 you can toast the pecans as garnish. to toast pecans, spread pecans in a single layer in a shallow baking pan.
• 14 bake at 350 degrees for 5 to 10 minutes or until light golden brown. monitor closely and stirring once or twice.
• 15 to assemble, you can create a flat, layered cake by cuting off the rounded top portion of each 9 inch cake.
• 16 frost the top of one cake and stack the second cake on top.
• 17 frost the top and sides of the cake.
• 18 press toasted pecans into sides of the cake.
• 19 cover and store frosted cake in the refrigerator until serving time.