To Die For Carrot Cake
10 Minutes Prep
25 Minutes Cook
Baking Soda & Powder
EASY TO MAKE
Preheat oven to 350°.
Combine ingredients and stir
Pour into a lightly greased 9 x 13, two 9-inch pans or three 8-inch pans
Bake for 35-40 minutes for the 9x13 & 9-inch pans and 25-30 minutes for the 8-inch pans
Beat the butter & cream cheese until nice and fluffy. Add in the vanilla & powdered sugar and beat until nice and smooth. Apply a generous dollop of frosting and spread. Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
DO NOT use pre-shredded carrots. Buy standard carrots, peel and grate by hand for the best results.
These cakes are SUPER moist. Make sure to grease your pans before adding the cake batter.
Toasting the pecans (if you’re using them) adds even more amazing flavor to this recipe.
"Wow! This cake was incredible!... Cake was moist, flavorful, and also presented beautifully as a layered cake."