Carrot Cake with Cream Cheese Pecan Frosting
Four moist layers of cinnamon‑spiced carrot cake stacked with tangy cream cheese frosting studded with toasted pecans.
Ingredients
- ===Ingredients===
- * 2 cups sugar
- * 4 large eggs
- * 1 cup Wesson or other vegetable oil
- * 1 Tbsp ground cinnamon
- * 2 cups self‑rising flour
- * 4 cups grated carrots large blade
- Frosting:
- * 8 oz cream cheese softened
- * ½ cup butter room temp
- * 1 lb powdered sugar 3½–4 cups
- * 1 tsp vanilla extract
- * 2 cups toasted chopped pecans
Instructions
- # Preheat oven 350 °F. Grease & parchment four 8" pans.
- # Whisk sugar, eggs, oil until thick. Stir in cinnamon.
- # Fold in flour until just combined; fold carrots.
- # Divide batter; bake 25–30 min. Cool completely.
- # Beat cream cheese & butter; add powdered sugar & vanilla until fluffy. Stir in pecans.
- # Layer cakes with frosting; coat top & sides. Chill 30 min; serve.
Notes
* Use two 9" pans & slice in half for four layers.
* Store cake covered in fridge up to 5 days.
* Store cake covered in fridge up to 5 days.
