“Best Ever” Carrot Cake
Source: Better Homes & Gardens cookbook
Makes two 9×1.5″ cakes (12 servings)
“I made this in a big bunny pan for easter. Everybody loved it! I had frosting left over (b/c I didn’t frost the whole thing) so I halved the recipe & made it again for a dozen cupcakes”
Ingredients
4 beaten eggs
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon (optional
1/2 teaspoon baking soda
3 cups finely shredded carrots
3/4 cup cooking oil
1 recipe cream cheese frosting
1/2 cup finely chopped pecan, toasted (optional)
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9×1.5-inch round cake pans; set aside. In a large mixing bowl, stir together flour, sugar, baking powder, cinnamon and baking soda
2. In a medium bowl, combine eggs, carrots and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into prepared pans
3. Bake in a 350 degree (F) oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks.
4. Frost tops and sides with cream cheese frosting (I used a recipe different from the one in the cookbook). If desired, sprinkle chopped pecans over frosting. Store cake in refridgerator up to 3 days.
* - Carrots should be finely shredded or they may sink to the bottom of pan during baking
(Submitted by Webmaster)
