How to Bake a Homemade Super Moist Yummy Carrot Cake with Cream Cheese Frosting

Carrot cake is favorite for many people including myself. It is always a great go to item for potlucks and get togethers. It can be made with just a few simple ingredients that you probably already have in your kitchen. This cake is so simple and tasty. It has a sweet, creamy, frosting and dense moist cake. If you prefer a less sweet version of the frosting reduce the amount of sugar used until you get your desired level of sweetness.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 4 large eggs
• 1 1/4 cups vegetable oil
• 2 1/4 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour or 2 1/4 cups cake flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoon ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans or other nuts
• 1/2 cup softened butter or margarine
• 1 8-oz package cream cheese, softened
• 4 cups confectioners' or powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup chopped pecans or other nuts

1. Preheat oven to 350 degrees F (175 degrees C). While you are waiting for the oven to come to temperature, grate the carrots or buy a prepackaged, pregrated variety.
2. Grease and flour or coat with nonstick cooking spray a 9x13 inch pan.
3. In a large bowl, beat together eggs, oil, white sugar and 2 t vanilla.
4. In another bowl combine the dry ingredients flour, baking soda, baking powder, salt and cinnamon.
5. Mix the flour mixture into the wet ingredients until combined thoroughly.
6. Fold in carrots and pecans or other nuts.
7. Pour and spread the mixture into the prepared pan. It will be extremely thick. Make sure to get it into the corners of the pan.
8. Bake in a 350 degree preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. DIRECTIONS
   To Make Frosting: Combine softened butter or margarine, softened cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. You can add the remaining pecans around the edge of the cake or you can mix them into the frosting if you would like. Be sure to only frost a cooled cake to prevent drips.
10. Frost the cake in the pan and top the edges of cake with 1/2 cup chopped pecans.
11. Let the cake stand in the refrigerator overnight or until the frosting is set.

Tips & Warnings

• There are also many versions of frosting that do ot require the use of powdered sugar. Please see my other articles for more information.
• Be sure to only frost a cooled cake to prevent drips and icing from melting.
• You can leave this cake in the same pan that you baked it in for a fast easy solution.
• Let the cake stand in the refrigerator overnight or until the frosting is set.
• It is a thick batter. Make sure to push the batter all the way to the edge of the cooking container.