Nutty Carrot Cake

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The past couple of days I’ve had this deep craving for carrot cake. The moist, fluffy cake part mixed with the sugary, thick frosting… This recipe does take forever to make what with all the carrot grating and pecan chopping – but it’s truly worth it! And basically you could pass it as a vegetable.

Nutty Carrot Cake 

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans

Frosting:

  • 1/4 cup butter, softened
  • 4 oz. cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup chopped pecans

Preheat oven to 350°F or 175°C and grease a 9×13″ pan. Beat together eggs, oil, sugar and vanilla extract in a large bowl, add flour, baking powder, baking soda, salt and cinnamon. Fold in carrots and pecans, pour into pan and bake for 40-50 minutes, or until an inserted toothpick comes out clean. For frosting, combine butter, cream cheese, powdered sugar and vanilla in medium bowl until smooth and creamy. Fold in chopped pecans and frost the cake once cooled. Enjoy! 🙂

(Source of Recipe – seen on Yummly)

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