Carrot Cake with Cream Cheese and Pecan Frosting

Carrot Cake with Cream Cheese and Pecan Frosting
Cake
1 ½ cups sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
3 cups carrots, shredded
Frosting
1-8 oz block cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla
3 teaspoons milk
4 cups powdered sugar
1 cup pecans, chopped
Preheat the oven to 350 degrees. Spray three 8 inch round pans with cooking spray and line with wax paper. Set aside.
Preparing the cake. In a mixing bowl; beat sugar, oil and eggs with an electric mixer on low speed about 30 seconds or until blended. Add flour, baking soda, cinnamon, cloves, nutmeg, vanilla and the salt; beat on low speed for 1 minute. Mix in carrots. Divide batter evenly into the pans.
Bake for 30-35 minutes or until a toothpick comes out clean. Cool on wire racks.
Preparing the frosting. In a mixing bowl; beat cream cheese, butter, milk and vanilla with an electric mixer on low speed until smooth. Gradually beat in powdered sugar. When cakes are cool, frost each layer and sides.
This is the type of carrot cake I had growing up. This cake is very moist and delicious. Great for the holidays or making for a tasty treat for your family. I hope you would consider making it for your family.
Blessings,
Terri

[@annmarie84331]

Beautiful! ❤

[@bettycook9536]

❤ yum

[@bettycook9536]

Hi Terri, I enjoy watching your channel and the recipes you present to your viewers. I have a question where do purchase your cooling racks that you use. Thank you for your response. ❤

[@terrinallon5283]

Aww, thank you so very much. I do appreciate you watching my channel. The rounds ones, I have had for many years and I believe I got them at a kitchen store. The rectangle ones came with my jelly roll pans. I love kitchen stores and can spent hours in them. Lol. Blessings to you. Terri