Carrot Cake

Submitted by Beamer42 on September 17, 2012 - 11:47am
Carrot Cake

Summary

Yield
SourcePioneer Woman
Prep Time1 hour
CategoryDesserts
CuisineAmerican

Description

Sigrid’s Carrot Cake, my friends, is moist. It’s flavorful. It’s basic and wholesome and natural.  From Pioneer Woman - need I say more - it is awesome!

Ingredients

  • 2 cup sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 2 cup flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 cup grated carrots
  • 1 stick butter softened
  • 8 oz cream cheese
  • 1 lb powdered sugar
  • 2 tsp vanilla
  • 1 cup chopped pecans

Instructions

Cake:
Preheat oven to 350F

Mix together the sugar, oil and eggs in a large bowl.

In another bowl sift together flour, salt, baking powder, baking soda and cinnamon.

Add to first mixture and combine.

Then add carrots and mix well.

Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.

Icing:

In larger bowl, cream butter and cream cheese.

Add sugar and vanilla and blend, then mix in the nuts.

Spread on cooled carrot cake.

Eat. Faint. Repeat as needed.

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