Carrot Cake III The Best Recipes

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Carrot Cake III

"I've attempted many carrot desserts, and that is my favourite recipe. If you do not like pecans, sense unfastened to depart them out."

Ingredients :

four eggs
1 1/four cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-reason flour
2 teaspoons baking soda
2 teaspoons baking powder
half of teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
half cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Instructions :

Prep : 30M	Cook : 18M	Ready in : 2H

Preheat oven to 350 levels F (a hundred seventy five tiers C). Grease and flour a 9x13 inch pan.
In a huge 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.
Bake in the preheated oven for forty to 50 minutes, or till a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then flip out onto a twine rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat till the aggregate is easy and creamy. Stir in chopped pecans. Frost the cooled cake.

Notes :

Reynolds® Aluminum foil may be used to preserve food moist, cook dinner it lightly, and make clean-up easier.

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