CARROT CAKE
THE BEST CARROT CAKE EVER!
This is hands down the best carrot cake I’ve ever had. My beautiful cousin Lisa introduced me to this amazing recipe. Thanks Lisa! And it's a great make-ahead cake as it stays moist and delicious for at least three days. In fact, it might be even better after one or two days than it is the day it's made. The cream cheese icing is delicious, but not too sweet - a perfect complement to the perfect carrot cake.
INGREDIENTS:
4 eggs
1 1/4 cups vegetable oil2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 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.
3. 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.
4. 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.
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