Sigrid’s Carrot Cake

Categories: cake

Ingredients

• For the cake:
• Shortening, for greasing pan
• 2 cups all-purpose flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 4 to 6 large carrots, washed and peeled
• For the icing:
• 1/2 cup (1 stick) butter, softened
• 1 ( 8 0z.) pkg. cream cheese, softened
• 1 lb. confectioners' sugar
• 2 tp. vanilla extract
• 1 cup pecans, chopped fine, plus extra for garnish

Directions

1. To make the cake: Heat oven to 350 degrees. Thoroughly grease a 12- cup Bundt pan with shortening; dust with flour, tapping out excess.
2. Into a large bowl, sift together the flour, salt, baking powder, baking soda and cinnamon. Set aside.
3. In the bowl of an electric mixer, combine the sugar and oil, then crack in the eggs and mix until well combined. Add the dry ingredients to the bowl and mix until smooth. Grate the carrots (about 2 cups) and add them to the mixing bowl. Mix until the carrots are completely incorporated into the batter.
4. Pour batter into Bundt pan. Smooth out the surface of the batter with a spatula, then bake for 40 to 45 minutes, until set.
5. Turn out of the pan and allow it to cool completely before icing.
6. To make the icing: Put the butter, cream cheese, confectioners’ sugar and vanilla in the bowl of an electric mixer. Mix until the icing is light, fluffy and smooth. Add the pecans to the bowl and mix until they’re incorporated.
7. To serve: When the cake is fully cooled, spoon the icing all around the top, then use a dinner knife to spread it evenly all over the surface of the cake. Finally, sprinkle extra nuts all over the top of the cake. Slice and serve. Refrigerate leftovers.

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