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Sigrid’s Carrot Cake Recipe
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.
A recipe from The Pioneer Woman
2019-01-16
https://www.flyers-on-line.com/data/recipes/4780/sigrid-s-carrot-cake.jpg
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