Carrot Cake
![Picture](/uploads/5/9/5/1/5951862/1296193725.png)
Ingredients
Carrot cake
Method
Carrot cake
- 4 eggs
- 295 ml vegetable oil
- 400 g white sugar
- 10 ml vanilla extract
- 250 g all-purpose flour
- 9 g baking soda
- 9 g baking powder
- 3 g salt
- 5 g ground cinnamon
- 330 g grated carrots
- 110 g chopped pecans
- Frosting
- 115 g butter, softened
- 225 g cream cheese, softened
- 480 g confectioners' sugar
- 5 ml vanilla extract
- 110 g chopped pecans
Method
- Preheat oven to 175 degrees C. Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.