Carrot Cake

PREP TIME: 20 MINUTES

COOK TIME: 35 MINUTES

RESTING TIME: -

TOTAL TIME: 55 MINUTES

SERVING: 12

INGREDIENTS:

Cake-

• 2 cups flour

• 3/4 teaspoon salt

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon nutmeg

• 2 teaspoons cinnamon

• 2 cups sugar

• 1 1/4 cups vegetable oil

• 4 large eggs

• Approximately 2 large or 3 medium shredded carrots

• 1 cup pecans

Frosting-

• 1/2 cup butter (softened)

• 5 ounces cream cheese

• 3 cups powdered sugar

• 1/2 teaspoon vanilla

• 1/4 cup half and half cream

Instructions

Cake-

1. Pre heat oven to 350 degrees, grease and flour 2 8 or 9 inch cake pans

2. In a small bowl combine all dry the ingredients excluding sugar, carrots and pecans.

3. In a large mixing bowl combine the oil and sugar together for 1 minute, then add the eggs and beat together another minute,

4. Add the dry ingredient mixture beating for another minute, add shredded carrots and chopped nuts.

5. Pour into prepared cake pans and bake in pre heated oven for approximately 30-35 minutes, test for doneness with a toothpick, if a few crumbs stick to it or it is dry then the cake is done. Let the cake cool before removing from the pans.

Frosting-

1. In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add salt, half and half and vanilla and beat until fluffy, about 3 minutes.

2. Let the cake cool completely then frost with prepared icing. Top with chopped pecans. Enjoy!

Notes:

- I should have used baby bundt cakes for this! I'm not a cake baker by any means! Lol.