Ingredients
* Butter, for pans
* 2 cups all-purpose flour, plus more for pans
* 2 cups sugar
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 4 eggs
* 1 1/2 cups vegetable oil
* 3 cups grated carrots
* 1 1/2 cups chopped pecans, optional
Directions
Frosting:
* 2 (8-ounce) packages cream cheese, room temperature
* 1 stick salted butter, room temperature
* 1 (16-ounce) box powdered sugar
* 1 teaspoon vanilla extract
* 1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
Share Me
Let's eat!
This month we cook a lot of dishes from Singapore and Malaysia. Singapore and Kuala Lumpur are a melting pot bubbling over with tourists, inhabitants and expatriates from all parts of the world, and these people naturally have diverse eating habits. Through the ages, the Chinese, Malay, Indians and the foreigners (westerners) have cast their influence on Singapore's food recipes and there is no doubt that Singapore is a food lovers' paradise. We are bringing the fantastic Singapore/Malay dishes to you and our friends who will be couchsurfing with us...Cheers! Tiger & Marlon
No comments:
Post a Comment
What do you think?