Recipe

Carrot Cake From Scratch Recipe

	April13 / All my dishes 5 months, 2 weeks ago I have made this with Splenda replacing the sugar, however it doesn't taste quite the same. I will come back to edit this when I get the exact amount of Splenda to use. I'm thinking 2 1/2 - 3 c. Prep:45m Cook:60m Servings:10	April13
	carrotcake carrot pecan sugar sweet timeconsuming

Does this look good? Yeah! / Nope

Fans

momo_55gra

Ingredients

Icing

1/2 c butter; softened (1 stick butter)

1 8 oz cream cheese; softened

1 16 oz box powdered sugar

Batter

2 c sugar

2 c flour

2 tsp baking powder

1 tsp baking soda

1 tbsp cinnamon

3/4 c oil

4 eggs; well beaten

2 c grated carrots

1/4 c pecans

1/2 tsp salt

1 tsp vanilla

Grease

Extra flour

Wax paper

Directions

*batter* Preheat oven to 300 degrees; grease sides of cake pan only & coat with flour. Cut wax paper to sit on bottom of cake pan without folding up the sides. Set aside.

Sift all dry ingredients for batter. Set aside.

In separate large mixing bowl, beat eggs with sugar and oil.

Stir in sifted dry ingredients. Fold in the carrots and pecans.

Add batter to pre-greased & coated cake pan.

Bake for 1 hour and place on wire rack for 10 - 15 minutes, or until cool.

*icing* Mix butter and cream cheese together.

Add powdered sugar and mix until smooth.

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