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Carrot Cake
3 Cups Carrots 2 Cups All-Purpose Flour 4 Eggs 1 Cup Sugar 1 Cup Brown Sugar 1-1/4 Cups Vegetable Oil 2 tsps Baking Soda 2 tsps Baking Powder 2 tsps Cinnamon 2 tsps Vanilla Extract ½ tsp Salt 1 Cup Pecans (chopped) |
PreHeat Oven 350 degrees
Clean and peel the carrots. Shred the carrots then set aside. In a bowl, combine flour, baking soda, baking powder, salt and cinnamon. Mix well then set aside. In a mixing bowl mix together the eggs, sugar, brown sugar, vegetable oil and vanilla. Add the carrots, flour mixture then the pecans. Divide the batter between two 8-inch round pan then transfer for your preheated oven. Allow the cakes to cook for 40 minutes or until a toothpick placed in the center comes out clean. Remove from the oven then place on a wire rack to cool.
Top with cheese frosting.
Clean and peel the carrots. Shred the carrots then set aside. In a bowl, combine flour, baking soda, baking powder, salt and cinnamon. Mix well then set aside. In a mixing bowl mix together the eggs, sugar, brown sugar, vegetable oil and vanilla. Add the carrots, flour mixture then the pecans. Divide the batter between two 8-inch round pan then transfer for your preheated oven. Allow the cakes to cook for 40 minutes or until a toothpick placed in the center comes out clean. Remove from the oven then place on a wire rack to cool.
Top with cheese frosting.