For those celebrating, the Easter weekend is on the horizon! Keep your customers coming back for more with this delicious Carrot Cake recipe.
Prep Time: 30 mins
Cook Time: 40 mins
Additional Time: 10 mins
Total Time: 1 hrs 20 mins
Servings: ±18 slices
INGREDIENTS:
CAKE:
- 2 cups white sugar
- 1 ¼ cups vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups Millstone Cake Wheat Flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups grated carrots
- 1 cup chopped pecans
FROSTING:
- ½ cup butter, softened
- 225 g cream cheese, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
DIRECTIONS:
- Preheat the oven to 175 degrees C. Grease and flour a 20×30 cm pan.
- Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined. Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots. Fold in pecans. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the frosting: Beat butter, cream cheese, confectioners’ sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy. Stir in chopped pecans. Frost the cooled cake.