CARROT CAKE

Preparation Time

30 mins

Cooking Time

60 mins

Serves

18

Difficulty

MEDIUM

Ingredients

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups Sugar India’s white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups Sugar India’s confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Method

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  • In a large bowl, beat together eggs, oil, Sugar India’s white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To Make Frosting: In a medium bowl, combine butter, cream cheese, Sugar India’s confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.