Prep Time::30 mins
Cook Time::40 mins
Additional Time::10 mins
Total Time:: 1 hr 20 mins
Servings::18
Yield::1 (9×13-inch) carrot cake
Ingredients
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Cake:
2 cups white sugar
1 ¼ cups vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
3 cups grated carrots
1 cup chopped pecans
Frosting:
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
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Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined.
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Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots. Fold in pecans.
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Pour into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
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To make the frosting: Beat butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy.
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Stir in chopped pecans.
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Frost the cooled cake. Serve and enjoy!
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