The Best Carrot Cake Ever

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 4 eggs, beaten
• 2 cups sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 3 cups carrots (finely shredded and lightly packed)
• 3/4 cup cooking oil (canola is best)
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla
• 5 -6 cups powdered sugar, sifted
• 1/2 cup pecans, finely chopped

Recipe

• 1 allow eggs to sit at room temperature for 30 minutes.
• 2 grease and lightly flour 2 9x1 1/2" round cake pans and set aside.
• 3 in a large bowl mix together flour, sugar, baking powder, baking soda, cinnamon and cloves.
• 4 in a medium bowl combine eggs, carrots and oil.
• 5 add egg mixture to flour mixture, stir until combined. add in pecans and stir until just combined.
• 6 pour batter into prepared pans.
• 7 bake at 350 degrees for 30 to 35 minutes or until wooden toothpick comes out clean.
• 8 cool for 15 minutes on wire racks. remove from pans and cool completely.
• 9 meanwhile beat cream cheese, butter and vanilla with electric mixer until light and fluffy. gradually add the powdered sugar.
• 10 frost the top and side of one cake. put the other cake layer on top then frost top and side.
• 11 cover and store cake in the refrigerator.