Gracie and Halle's Carrot Cake

Sigrid's Carrot Cake

Prep Time:

 20 Minutes

 

Cook Time:

 45 Minutes

 

Difficulty:

 Easy

 

Servings:

 12

Print Recipe

Ingredients

•  Cake
• 2 cups Sugar
• 1 cup Vegetable Oil
• 4 whole Eggs
• 2 cups All-purpose Flour, Plus More For Dusting
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• 2 cups Grated Carrots
•  Butter, For Greasing
•  Icing
• 1 stick Butter, Softened
• 1 package (8 Ounce) Cream Cheese, Softened
• 1 pound Powdered Sugar
• 2 teaspoons Vanilla
• 1 cup Pecans, Chopped Really Finely

Preparation Instructions

For the cake: Preheat the oven to 350 degrees F. Mix together 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 sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 45-50 minutes. Leave to cool completely.

(Note: you can also make the cake in a sheet pan, cupcake pan, or loaf pan. Just adjust the baking time accordingly.)

Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the completely cooled carrot cake, then sprinkle some reserved chopped pecans all over the top.

Eat. Faint. Repeat as needed.

http://thepioneerwoman.com/cooking/2012/09/i-love-ya-tomorrow/