Wednesday, December 19, 2012

Perfect Carrot Cake

I've never been a huge carrot cake fan. And then I found this amazing recipe from The Pioneer Woman, and I was changed forever!

You'll need...

For the cake:
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups grated carrots

For the icing:
8 oz. (1 stick) unsalted butter, softened
8 oz. cream cheese, softened
1 pound powdered sugar
2 teaspoons vanilla
1 cup pecans, finely chopped

Preheat your oven to 350 degrees.

Blend together sugar, oil, and eggs.

Sift all your dry ingredients (flour, salt, baking soda, baking powder, and cinnamon) into the mixture - yup, just add it all in there.

Mix the dry and wet ingredients together until just blended. Then add carrots, and mix for about a minute.

Pour into a sheet pan that's been greased with Baker's Joy, and use a rubber spatula to make sure the batter is distributed evenly.

Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.

Let the cake cool at least 30 minutes before spreading with icing. Chop your pecans... or buy the pre-chopped bag of pecans - no judgment.

Blend together softened butter and cream cheese until smooth. Then add powdered sugar about a cup at a time, blending well in between each addition. Blend in vanilla. Then use a rubber spatula to mix in the pecans.

Spread icing over cooled cake.

This got eaten FAST, so the pictures aren't great... but I can't wait to make it again!


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