Carrot Cake With Cream Cheese Frosting |
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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 6 |
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I bake carrot cake with cream cheese frosting on my mum's birthday. She said that she likes carrot cake. So, I bake this cake for her. Eventhough, it's not suitable to bake carrot cake for her birthday cake but she said it's okay and she still loves it. I hope you guys like it! Good luck! :) Ingredients:
1/2 cup butter, softened |
8 ounces cream cheese, softened |
4 cups confectioners' sugar |
1 teaspoon vanilla extract |
4 eggs |
1 1/4 vegetable oil |
2 cups 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 |
4 large carrots, grated |
1 cup pecans, chopped |
Directions:
1. Preheat oven to 350 degrees Farenheit (or180 degrees Celcius).
2. Grease pan of your choice.
3. In a medium to large bowl to make the cream cheese frosting, combine butter, cream cheese, powdered sugar and 1 teaspoon of pure vanilla extract.
4. Using a hand mixer, mix everything together until it is light, soft and creamy.
5. In a large bowl to make the carrot cake, beat together eggs, oil, white sugar and 2 teaspoons of pure vanilla extract.
6. Add flour, baking soda, baking powder, salt and cinnamon onto mixture.
7. Stir in the 3 cups of grated carrots.
8. Fold in 1 cup of chopped pecans.
9. Pour the batter into greased pan.
10. Bake in the preheated oven for 40 to 50 minutes depending on your oven's temperature.
11. Allow the carrot cake to cool down for at least 10 minutes.
12. Place on a wire rack to cool for an additional 10 minutes.
13. Apply the cream cheese frosting onto your cooled carrot cake.
14. Store your cream cheese frosting in the fridge while waiting for cake to bake or make frosting AFTER while cake is baking. Both ways is fine.
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