BHG Carrot Cake.

Seeing as this is an age-old Better Homes and Gardens recipe, I take absolutely no credit for it, but I think if you don’t have it on hand, you should. The simple list of ingredients combined with delicious, no-fail results make this a perfectly impressive dessert. This is a sweet way to get your vitamin A!

4 eggs, beaten

2 c flour

2 c sugar

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp baking soda

3 c finely shredded carrot

3/4 c cooking oil (vegetable, canola, or coconut)

1 recipe Cream Cheese Frosting (included below)

  -1 8-oz package cream cheese, softened

  -1 stick (1/2 c) butter, softened

  -2 tsp vanilla

  -5 1/2 to 6 c powdered sugar

1/2 c finely chopped pecans, toasted (optional)

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9 1/2″ round cake pans. Line pans with waxed paper; grease the paper. Preheat oven to 350 degrees. In a large bowl, stir together flour, sugar, baking powder, cinnamon, salt, and baking soda; set aside. In another bowl combine eggs, carrot and oil. Add egg mixture to flour mixture. Stir until combined. Pour batter into prepared pans. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; cool thoroughly on wire racks. Fill and frost with Cream Cheese Frosting. Sprinkle with toasted pecans if desired.

Cream Cheese Frosting:

In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 5 1/2 c to 6 c powdered sugar to reach spreading consistency.

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