4 eggs
1 1/4 cups (300ml) vegetable oil
2 cups (420g) white sugar
2 teaspoons vanilla extract
2 cups (276g) all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups (720ml) grated carrots
1 cup (240ml) chopped pecans
1/2 cup (105g) butter, softened
8 ounces (227g) cream cheese, softened
4 cups (600g or less) confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch rounds or a 9×13 inch pan.
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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.
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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.
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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.
Frosting variation:
Cliff isn’t a huge fan of frostings. The amount of powdered sugar it takes to make a buttercream that will have that dry-to-the-touch, crisp-outside-creamy-inside texture makes him a little ill. And every time I made this frosting, I had way too much of it, as I always make it in a 9×13. Here’s a less sugar-intensive frosting. It will be harder to transport, as the frosting remains somewhat flowier. But I think the flavor makes up for the extra mess. And I skip the nuts, due to laziness.
85 g butter, softened
175 g cream cheese, softened
2 t vanilla extract
250-300 g powdered sugar
Blend all ingredients on medium until combined, then whip on high until completely smooth. Frost cooled cake immediately.