Recipe Image

Servings:

Carrot Cake with Cream Cheese Icing

There once was a place in Atlanta that we all loved. They offered only desserts and what a treat it was too. Well, this recipe is from that place!

Total Time

1hr 15min

4.5

2 Ratings

Author: Angie's Southern Kitchen

Servings:

Ingredients

•

2 cups

All-Purpose Flour

•

2 tsp

Baking Soda

•

1 tsp

Salt

•

2 cups

Granulated Sugar

•

5 tsp

Ground Cinnamon

•

Farmhouse Eggs® Large Brown Eggs (sponsored) , room temperature

•

1 1/2 cups

Vegetable Oil

•

3 cups

Carrots , peeled, grated

•

1 cup

Cream Cheese , room temperature

•

1 stick

Unsalted Butter , room temperature

•

4 cups

Powdered Confectioners Sugar

•

2 tsp

Vanilla Extract

•

1/2 cup

Pecans , chopped

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

Line or butter two 8-inch baking pans with parchment paper. Set aside.

Using an electric mixer, combine All-Purpose Flour (2 cups) , Baking Soda (2 tsp) , Salt (1 tsp) , Granulated Sugar (2 cups) , and Ground Cinnamon (5 tsp) .

Add Farmhouse Eggs® Large Brown Eggs (sponsored) (4) one at the time, and mix well after each addition. Scrape down the sides of the bowl with a spatula.

Add Vegetable Oil (1 1/2 cups) mixing well on a medium speed. Add Carrots (3 cups) and mix on low until all is well blended.

Pour batter into the cake pans. Bake in center rack of oven for 35-40 minutes or until cake tester comes out clean.

Using an electric mixer on a medium speed, cream the Cream Cheese (1 cup) and Unsalted Butter (1 stick) for 5 minutes until light and creamy.

Add Powdered Confectioners Sugar (4 cups) and Vanilla Extract (2 tsp) , mixing until light and fluffy. Using a spatula scrape down sides of bowl. Stir in Pecans (1/2 cup) .

To ensure the proper consistency, refrigerate for about 30 minutes.

10.

Frost cake. Serve and enjoy!

Nutrition Per Serving

CALORIES

955

FAT

55.6 g

PROTEIN

7.6 g

CARBS

110.5 g