The secret to the amazing cream cheese frosting in this recipe is in the preparation. Instead of simply softening the butter and cream cheese at room temperature, melt them together over low heat. This small change intensifies the flavor and texture and puts this carrot cake into a league of its own.
Ingredients:
2 cups flour
2 cups sugar
1 cup pecans (chopped)
3 cups grated carrots
1 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1 and 1/2 cups vegetable oil
4 eggs
Mix all ingredients thoroughly in a large bowl. Pour evenly into two lightly greased & floured 8" round cake pans. Bake at 350 degrees for 40 minutes.
Frosting:
Slowly melt together 1/2 cup (1 stick) of butter with 8oz block cream cheese over low heat. Let cool. Stir in 16oz (1 box) powdered sugar and 1 tsp. vanilla extract.
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