Carrot Cake
This easy, no-fuss Carrot Cake is a springtime (Easter!) favorite. A rich flavorful carrot cake baked in a single layer and topped with a vanilla cream cheese frosting, for a sweet cake that's hard to stop at just one piece.
Ingredients
For the Cake:
- 2 c. sugar
- 4 eggs
- 1 1/2 c. vegetable oil
- 3 tsp. cinnamon
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. vanilla extract
- 2 c. flour
- 3 c. grated carrot from about 1 lb. carrots
- 1 c. chopped pecans optional
For the Cream Cheese Frosting:
- 8 oz. cream cheese softened
- 4 Tbs. unsalted butter softened
- 2 tsp. vanilla extract
- 4 c. confectioner's sugar
For the Garnish
- 15 pecan halves optional
Instructions
Make the Cake:
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Preheat oven to 325F.
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In a medium bowl, combine all ingredients EXCEPT grated carrots and pecans. Mix by hand or with a mixer, until ingredients are just barely incorporated.
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Fold in gated carrots and pecans.
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Pour batter into a 9x13 inch non-stick baking pan (no need to grease). Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely, before frosting.
Make the Cream Cheese Frosting & Frost the Cake:
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In a medium bowl (or bowl of a stand mixer), beat cream cheese and butter until smooth. Add vanilla extract, and then confectioner's sugar, 1 cup at a time, until frosting is smooth.
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Using a butter knife, spread frosting evenly over cake. Garnish, if desired, with pecan halves - one half per slice when cut (or, chop, and sprinkle over top).
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Store, covered at room temperature, for up to 3-4 days.