Last night I had so many carrots I doubled the batch and put it in a large casserole dish- but apparently that wasn't big enough and it cooked over! oops! I guess next time I'll just do 2 batches of 2 round cake pans instead. So it didn't make the prettiest of pictures, but it still tastes GREAT! ( I also thinned down the frosting with a little milk because of how the cake turned out)
The recipe from the website calls for oil, but I usually put applesauce instead- or do half applesauce half oil. It makes it healthier and sometimes better in my opinion. I leave out the pecans as well.
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans (optional)
Mix all, bake at 350 for 40-50 mins.
Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
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