Carrot Cake and Cream Cheese Frosting
My favorite carrot cake recipe.
Cake:
4 eggs
1 1/4 cups vegetable oil
2 cups sugar
2 tsp vanilla extract
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3 cups carrots, chopped in food processor
1 cup pecans, chopped in food processor
Frosting:
1/2 cup butter, softened on low in microwave
8 ounces cream cheese, softened to room temperature
2 cups confectioners sugar or to taste
1 tsp vanilla extract
Milk to thin if necessary
1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two eight inch round pans.
2. Whisk together dry ingredients in one bowl and beat together eggs, oil, sugar and 2 tsp vanilla in another. Add dry ingredients in two batches and beat on low to medium speed until blended.
3. Fold in carrots and pecans with large wooden spoon.
4. Split the mixture between the two pans and bake for 40 to 50 minutes or until toothpick comes out with crumbs on it. Let cool completely and turn out onto cooling racks. Divide each half horizontally for four layers total.
5. For frosting: Whip butter. Add cream cheese and vanilla and blend thoroughly. Add confectioners sugar and beat until smooth. Add milk to attain spreading consistency if necessary.
Frost between each layer but don't frost sides.
