Best-Ever Carrot Cake
Print RecipeIngredients
- 4 eggs, beaten
- 2 c flour
- 2 c sugar
- 2 tsps baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 3 c carrots, finely shredded, lightly packed
- 3/4 c oil
- cream cheese frosting
- 1/2 c finely chopped pecans, toasted
Instructions
1
Allow eggs to stand at room temperature for 30 minutes. Grease and flour two 9-inch round cake pans.
2
In a large mixing bowl, stir together flour, sugar, baking powder, cinnamon, and baking soda.
3
In a medium bowl, combine eggs, carrots, and oil.
4
Add egg mixture to the flour mixture and stir to combine. Pour batter into cake pans. Bake at 350 degrees for 30 to 35 minutes.
5
Cool on wire racks for 10 minutes, then remove from pans.
6
Cool thoroughly, frost, and sprinkle with chopped pecans.
Notes
The carrots need to be finely shredded to prevent them from sinking to the bottom of the cake. Store the frosted cake in the refrigerator.