Ingredients

The following ingredients have 10 Servings
  • 2 cups flour (all purpose or cake/pastry flour) ((250 grams))
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 2 cups sugar ((400 grams))
  • 1 1/4 cups vegetable oil ((250 grams))
  • 4 large eggs (room temperature)*
  • 3 cups shredded carrots ((approximately 3 large or 5 medium))
  • 1/2 cup pecans ((63 grams))
  • 1/2 cup butter ((softened))
  • 5 ounces cream cheese ((140 grams))
  • 5 cups powdered sugar ((600 grams))
  • 1/2 teaspoon vanilla
  • 1/4 cup half and half cream ((60 grams))
  • 1/2 cup chopped pecans ((63 grams))

Instruction

  • Pre heat oven to 350 degrees (180 degrees celcius), Grease and flour 2 8 or 9 inch cake pans (20 or 23 cm)
  • In a small bowl combine all dry the ingredients excluding sugar, carrots and pecans.
  • In a large bowl beat the oil and sugar together for 1 minute, then add the eggs and beat together another minute, add the dry ingredient mixture beating for another minute, add the shredded carrots and 1/2 a cup of the chopped nuts(if desired) combining together with a wooden spoon.
  • Pour into prepared cake pans and bake in pre heated oven for approximately 30-35 minutes, test for doneness with a toothpick, if a few crumbs stick to it or it is dry then the cake is done. Let the cake cool before removing from the pans.