February is a big birthday month in my family and I LOVE to bake, so I jump at the chance to make cakes for birthday celebrations. This carrot cake recipe is so easy to make and delicious! The pecans add a great taste and the cream cheese icing is amazing! If you are looking for a little indulgence try out this recipe for a treat!
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans, optional
2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper. (I did not have parchment paper so I used shortening and dusted with flour)
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts (I opted to place nuts around cake instead). Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
Recipe adapted from Grandma Hiers’ Carrot Cake by Paula Deen which can be found here: