Sigrid’s Carrot Cake
Get ready to enjoy a slice of moist and flavorful carrot cake, topped with a luscious cream cheese frosting and sprinkled with crunchy pecans. This classic dessert is perfect for any occasion and will surely impress your guests with its delicious taste and beautiful presentation. Follow these simple steps to create your own homemade carrot cake masterpiece that will have everyone coming back for more!
— Constant Cookbook
Ingredients
- FOR CAKE:
- 2 cups Sugar
- 1 cup Vegetable Oil
- 4 whole Eggs
- 2 cups All-purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 2 cups Grated Carrots
- _____
- For Icing
- 1 stick Regular Butter, Softened
- 1 package (8 Oz) Cream Cheese
- 1 pound Powdered Sugar
- 2 teaspoons Vanilla
- 1 cup Pecans, Chopped Finely
Instructions
- For the cake: Preheat oven to 350˚. Grease two 8-inch round cake pans. Line the pans with parchment and grease the parchment. Dust the pans with flour.
- Whisk the granulated sugar, oil, and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the egg mixture and stir to combine. Then, add the carrots and mix well.
- Divide the batter between the prepared pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool 10 minutes in the pans on a rack, then run a butter knife around the edges of the pans and remove the cakes to the rack to cool completely. Remove the parchment.
- For the frosting: In large bowl, beat the butter and cream cheese with a mixer on medium speed until smooth. Add the powdered sugar and vanilla and beat until fluffy. Put one cake layer on a platter and spread with frosting, then top with the other layer. Frost the top and sides of the cake with the remaining frosting. Top the cake with the pecans.
Cook Time
50M
Prep Time
PT20M
Yield
12
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