CARROT CAKE RECIPE
1)with or without pecan nuts
2) with or without frosting
INGREDIENTS
- 300 ml vegetable oil
- 400 g white sugar
- 10 ml vanilla extract
- 250 g all-purpose flour
- 9 g baking soda
- 9 g baking powder
- 3 g salt
- 5 g ground cinnamon
- 330 g grated carrots
- 120 g chopped pecans
- 4 eggs
- 115 g butter, softened
frosting:
- 225 g cream cheese, softened (we don't have it in France, so simply replace it with Saint-Moret)
- 480 g confectioner's sugar
- 5 ml vanilla extract
- 120 g chopped pecans
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, 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, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
