Carrot Cake with Cream Cheese Frosting
Ingredients:
2 1/2 cups All Purpose Flour
1 tsp Baking Soda
1 1/2 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
1 cup Brown Sugar
1 cup Granulated Sugar
1 cup Vegetable Oil
4 Eggs
1 Tbsp Vanilla Extract
1 1/2 cups Carrots, Shredded
1 cup Raisins
1 cup chopped Pecans
2-3 cups Cream Cheese Frosting
Pecans for decoration
Directions:
- Preheat oven to 350°F.
- In a large bowl, mix together the Flour, Baking Soda, Baking Powder, Salt, Sugar, Brown Sugar, and Spices.
- Slowly incorporate the Eggs, Vegetable Oil, and Vanilla Extract.
- Mix in the Carrots, Raisins, and Pecans.
- Grease 2 8″ round cake pans and coat with flour.
- Divide the Batter between the two pans.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- Remove from the pans and cool on a rack.
- Place one cake on a plate or cake plate, and spread frosting on the top.
- Place the second cake on top and frost the top.
- Carefully add frosting to the side and rotate the plate to spread the frosting along the sides.
- Decorate the top with Pecans. If you prefer you can crush the Pecans and place along the sides of the Cake.
Makes 1 cake
