Carrot Cake

Name: Carrot Cake
Prep time: 30 min
Cook time: 25 min
Ingredients: 2 1/2 cups all purpose flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 teaspoons cinnamon; 4 eggs; 2 cups sugar; 1 1/2 cups vegetable oil; 1 cup pecans, chopped; 3 cups carrots, finely grated

Source

The Little Blue Mixer

Prep Time

30 min

Cook Time

25 min

Total Time

Ingredients

Serves

Display Units in Metric

Display Mixed Units

2 ¹⁄₂ cups	all purpose flour
2 teaspoons	baking soda
2 teaspoons	baking powder
¹⁄₂ teaspoon	salt
2 teaspoons	cinnamon
4	eggs
2 cups	sugar
1 ¹⁄₂ cups	vegetable oil
1 cup	pecans chopped
3 cups	carrots finely grated

Grate carrots with a very fine grater and chop pecans.

Preheat oven to 350 degrees & prepare three 8 or 9” pans by greasing, lining with parchment, and lightly flouring.

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

In large mixing bowl, beat eggs into sugar one at a time.

Add in the sifted dry ingredients to the large bowl and mix until combined, scraping edges and bottom of bowl as needed.

Slowly mix in vegetable oil and beat until combined.

Mix in pecans and carrots.

Pour batter into the prepared pans and bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Let cakes cool in pan on wire rack for 10 minutes. Remove from pan and let cool completely.

Frost with cream cheese buttercream & enjoy!

Grate carrots with a very fine grater and chop pecans.
Preheat oven to 350 degrees & prepare three 8 or 9” pans by greasing, lining with parchment, and lightly flouring.
In medium bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.
In large mixing bowl, beat eggs into sugar one at a time.
Add in the sifted dry ingredients to the large bowl and mix until combined, scraping edges and bottom of bowl as needed.
Slowly mix in vegetable oil and beat until combined.
Mix in pecans and carrots.
Pour batter into the prepared pans and bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Let cakes cool in pan on wire rack for 10 minutes. Remove from pan and let cool completely.
Frost with cream cheese buttercream & enjoy!

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