2 cup all-purpose flour 2 cup sugar 2 teaspoon baking powder 1 teaspoon ground cinnamon (optional) ½ teaspoon salt 4 eggs, room temperature ½ teaspoon baking soda 3 cup finely shredded carrot* (lightly packed) ¾ cup cooking oil ½ cup finely chopped pecans, toasted (optional)
Cream Cheese Frosting
1 8 ounce package cream cheese, softened ½ cup butter, softened 2 teaspoon vanilla 5 ½ - 6 cup powdered sugar
Tips
*Note The carrots need to be finely shredded or they may sink to the bottom of pan during baking.
To Store Your Homemade Carrot Cake
After frosting, you can store the carrot cake in the refrigerator up to 3 days.
title: “Carrot Cake” ShowToc: true date: “2022-12-14” author: “Philip Smith”
2 3 ounce package cream cheese, softened ½ cup butter or margarine, softened 2 teaspoon vanilla 4 ½ cup sifted powdered sugar
