Carrot Cake III Best Dishes

Thursday, July 25, 2019

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Carrot Cake III

"I've tried many carrot desserts, and this is my favored recipe. If you don't like pecans, feel free to go away them out."

Ingredients :

4 eggs
1 1/four cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose 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 of cup butter, softened
8 oz. 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 degrees F (175 levels 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 organized pan.
Bake in the preheated oven for forty to 50 mins, or till a toothpick inserted into the middle of the cake comes out smooth. Let cool in pan for 10 mins, then flip out onto a wire rack and cool completely.
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. Stir in chopped pecans. Frost the cooled cake.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, prepare dinner it evenly, and make easy-up easier.

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