with Pecan Cream Cheese Icing! Ree Drummond via Sigrid
For the Cake:
2 cups sugar
1 cup vegetable oil4 eggs
2 cups flour
Pinch of salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 cups grated carrots
For the Icing:
Stick of butter (at room temp)
1 8oz package of cream cheese (at room temp)
1 lb powdered sugar
2 tsp vanilla
1 cup pecans (chopped)
First you'll wanna preheat your oven to 350 degrees. Then grab your box grater and GRATE THOSE CARROTS!
Now grab your mixer and beat the sugar, oil & eggs together.
In a seperate bowl, whisk together your flour, salt, baking powder, baking soda & cinnamon. Slowly add the the mixer.
Add carrots & mix it well!
Pour into a greased & floured bundt pan... because it looks so pretty that way! (PW made hers a sheet cake) and bake for 45-50 minutes!
Meanwhile... beat the butter & cream cheese until smooth. Slowly add the powdered sugar and the vanilla. Stir in the pecans. Try not to eat the entire bowl with a spoon while the cake is baking!
Cool completely in the bundt pan before turning out. Then grab your icing and pour/spread it all over that cake!