Ingredients

The following ingredients have 4 Servings
  • FOR THE CAKE:
  • 2 cups of Sugar
  • 1 1/4 Cups Vegetable or Canola Oil
  • 4 Large Eggs
  • 2 teaspoons Baking Soda
  • 1 teaspoon of Salt
  • 2 cups All Purpose Flour
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cloves
  • 3 cups of Grated Carrots
  • FOR THE FROSTING:
  • 8 oz. of Cream Cheese
  • 2 - 3 cups of Powdered Sugar
  • 1/4 a cup of Melted Butter
  • 2 teaspoons Vanilla Extract
  • 1/2-1 Cup Chopped Pecans (optional)

Instruction

  • FOR THE CAKE:
  • Preheat oven to 350 degrees. Grease 3 round, 9 inch cake pans and set aside.
  • In a large mixing bowl if using hand mixer, or bowl of stand mixer using paddle attachment, beat together the oil and sugar for 2-3 minutes until mostly smooth.
  • Add in the eggs, baking soda, salt, flour, cinnamon, nutmeg, cloves, and grated carrots.
  • Turn on the mixer and beat on medium speed for 2 minutes, just until moistened and smooth.
  • Pour the batter evenly between the three prepared pans.
  • Bake at 350 for 20-23 minutes, until a toothpick inserted near the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then, invert the cakes onto a wire rack to cool completely.
  • If desired, place the cakes in the refrigerator to speed up the cooling process.
  • FOR THE FROSTING:
  • Add the cream cheese along with two cups of powdered sugar, melted butter, and vanilla to a large mixing bowl.
  • Beat over low speed for one minute, then, over medium speed for one minute until smooth.
  • Add remaining cup of powdered sugar gradually until your reach desired thickness of icing.
  • Once cake layers are cooled, stack them, adding icing between each layer. Ice entire cake, and top with pecans if desired.