The Best Carrot Cake

Is it really Easter without having carrot cake? This is the most simple yet delectable recipe you’ll find. And it’s sure to please all of the hungry bunnies in the room.

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The Best Carrot Cake

Yield: 12

Author: Adriannexo

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

For the cake —

• 3 cups sugar
• 3 eggs
• 2 cups grated carrots
• 13 oz can crushed pineapple, drained
• 1 1/4 cup vegetable oil
• 3 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp cinnamon

For the frosting —

• 12 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tsp vanilla
• 1/2 cup chopped pecans

Instructions

For the cake —

1. Preheat oven to 350.
2. Coat (3) 8 inch round baking pans with shortening and flour. In a large mixing bowl, combine sugar, eggs, carrots, pineapple and oil. Mix well.
3. Add flour, salt, baking soda, and cinnamon. Mix well and pour into prepared pans.
4. Bake for 45-60 minutes until cake is done in the center.
5. Cool completely.

To make frosting —

1. In a large mixing bowl, beat cream cheese until smooth.
2. Add powdered sugar and beat until well mixed. Add vanilla and beat again.
3. Once cakes are completely cooled, remove from pans and level the tops. Frost the top of one cake and place another on top. Repeat.
4. Frost around the whole cake and smooth slightly with a wet spatula. Sprinkle with chopped pecans.

Nutrition Facts

Calories

729.44

Fat (grams)

27.80

Sat. Fat (grams)

2.56

Carbs (grams)

117.80

Fiber (grams)

2.04

Net carbs

115.76

Sugar (grams)

91.45

Protein (grams)

5.56

Sodium (milligrams)

333.60

Cholesterol (grams)

47.25

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