Name: Carrot Cake
Prep time: 30 min
Cook time: 30 min
Yield: 18
Ingredients: White sugar - 2 cups; Vegetable oil - 1 ¼ cups; Eggs - 4; Vanilla extract - 2 teaspoons; All-purpose flour - 2 cups; Baking soda - 2 teaspoons; Baking powder - 2 teaspoons; Ground cinnamon - 2 teaspoons; Salt - ½ teaspoon; Grated carrots - 3 cups; Chopped pecans - 1 cup; Butter, softened - ½ cup; Cream cheese, softened - 8 ounces; Confectioners' sugar - 4 cups; Vanilla extract - 1 teaspoon; Chopped pecans - 1 cup

Ingredients for - Carrot Cake

1. White sugar 2 cups

2. Vegetable oil 1 ¼ cups

3. Eggs 4

4. Vanilla extract 2 teaspoons

5. All-purpose flour 2 cups

6. Baking soda 2 teaspoons

7. Baking powder 2 teaspoons

8. Ground cinnamon 2 teaspoons

9. Salt ½ teaspoon

10. Grated carrots 3 cups

11. Chopped pecans 1 cup

12. Butter, softened ½ cup

13. Cream cheese, softened 8 ounces

14. Confectioners' sugar 4 cups

15. Vanilla extract 1 teaspoon

16. Chopped pecans 1 cup

How to cook deliciously - Carrot Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2 . Stage

Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined. Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots. Fold in pecans. Pour into the prepared pan.

3 . Stage

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.

4 . Stage

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. Stir in chopped pecans. Frost the cooled cake. Sarah Dipity