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Carrot Cake

From the kitchen of Jane Lizop

Cakes - makes 16 servings

Prep time: 30 mins
Cook time: 1 hr 20 mins
Rest time: none

10 ingredients

  • 1 cup Flour
  • 2/3 cups Oil
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 cup Sugar
  • 2 Eggs
  • 1 teaspoon Cinnamon (ground)
  • 1/2 cup Pecans (chopped)
  • 1/2 teaspoon Salt
  • 1 and 1/2 cup Carrot (grated)

8 steps

  1. Preheat oven to 320 F.
  2. Beat eggs and sugar together until airy.
  3. Mix in oil.
  4. Mix dry ingredients together, then add to egg/sugar/oil batter.
  5. Stir batter, then add chopped pecans and carrots.
  6. Mix thoroughly and pour into greased and floured cake pan.
  7. Bake for 1 hour and 20 minutes at 320 F.
  8. Ingredients for the icing: 1 and 1/2 cup powdered sugar / 4.5 ounces cream cheese / 3 tablespoons crème fraîche / 1 teaspoon vanilla extract. Mix cream cheese and vanilla extract until creamy, then add crème fraîche. Add in sugar gradually while stirring, then spread on cooled cake.

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