My All-Time Favorite Carrot Cake Recipe

Are you a lover of desserts? How about those desserts that have a vegetable in the name of it, making you think it’s even healthier? Don’t burst my bubble. I think they are (who am I kidding?) A dessert that has grown on me (I used to not like it) is carrot cake. I think it was the frosting that sold me – there is something about that cream cheese frosting that gets me every time. I know, that leaves out the “carrot” part, but I have now learned to love carrot cake. Plus, it is a dessert that is fun to make. I mean who doesn’t like putting carrots in a dessert? Those two words together are music to my ears.

When I came across this carrot cake recipe, I knew it was going to be a hit; and it was. Now I am thinking I like the cake more than the frosting – and it’s the cream cheese frosting! This recipe is incredibly easy to make, and you can make it as fancy as you would like.

I baked my cake in two 9 inch pans, while spreading half the frosting between the layers. You could cut the two 9 inch pans in half, making a 4 layer cake, adding more pizzazz to it. I decided to keep it relatively simple. Take this deliciousness to your next get together and they will be asking you for not only more, but also the recipe!

Carrot Cake  {Print Recipe}

Ingredients:

• 4 eggs
• 1-1/4 c. cooking oil
• 2 c. white sugar
• 2 t. vanilla
• 2 c. flour
• 2 t. baking soda
• 2 t. baking powder
• 1/2 t. salt
• 2 t. cinnamon
• 3 c. grated carrots
• 1 c. pecans, chopped (opt.)

Frosting:

• 1/2 c. butter, softened
• 8 oz. cream cheese, softened
• 4 c. powdered sugar
• 1 t. vanilla
• 1 c. pecans, chopped (opt.)

Directions: