Carrot Cake Recipe

1 C pecans
1 Tbsp
2 1/2C finely grated raw carrots
2C all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
4 large eggs
1 1/2 C sugar
1 C Canola oil
2 tsp pure vanilla extract

Preheat oven to 350 degrees F

Spray two - 9 inch round cake pans

Toss pecans in 1 Tbsp butter & toast the pecans or walnuts for about 7 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

In bowl of electric mixer - beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract.

Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

2 8oz containers cream cheese
10 tbsp softened butter
4-5 C powder sugar (depending on sweetness)
1 tbs vanilla extract
1 C toasted pecans - rough chopped (save some whole for the top of the cake)

Put cream cheese & butter in mixer & turn on, mix until well incorporated, add vanilla, then slowly add the powder sugar and then add the nuts.

To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.

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