Sigrid’s Carrot Cake
(from anacaeca’s recipe box)
It’s perfect for Easter: carroty and exceedingly Springy. Try it this weekend!
Source: www.thepioneerwoman.com
Categories: Cake, Desserts, untested
Ingredients
- Cake:
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 cups grated carrots
- Icing:
- 1 stick (1/4 pound) regular butter, softened
- 1 package (8 ounce) cream cheese
- 1 pound powdered sugar
- 1 cup pecans, chopped finely
- 2 teaspoons vanilla
Directions
-
Mix sugar, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured (or Baker’s Joyed) pan (Bundt, sheet cake, 9 × 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use. Cool completely.
-
In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.
-
Eat. Faint. Repeat as needed.