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Sigrid’s Carrot Cake Recipe

Sigrid’s Carrot Cake
Source: The Pioneer Woman

Ingredients

FOR THE CAKE:

  • 2 cups Sugar
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • 2 cups All-purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 2 cups Grated Carrots

For Icing

  • 1 stick Regular Butter, Softened
  • 1 package (8 Oz) Cream Cheese
  • 1 pound Powdered Sugar
  • 2 teaspoons Vanilla
  • 1 cup Pecans, Chopped Finely
PREP TIME
20m 		COOK TIME
50m 		TOTAL TIME
1h10m
YIELD
12 servings

Instructions

  • Cake: Preheat oven to 350F
  • Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.
  • Cool completely.

Desserts

A recipe from The Pioneer Woman

https://www.flyers-on-line.com/data/recipes/4780/sigrid-s-carrot-cake.jpg

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