*INGREDIENTS
°Butter, for molds
°2 cups flour
°2 cups of sugar
°2 teaspoons baking soda
°2 teaspoons ground cinnamon
°1 teaspoon of salt
°4 eggs
°1 1/2 cup vegetable oil
°3 cups grated carrots
° 1 1/2 cups chopped pecans, optional
°2 packages (8 ounces) cream cheese, room temperature
°1 stick salted butter, room temperature
°1 box (16 ounces) powdered sugar
°1 t vanilla extract
°1/2 cup chopped pecans
*Methods
Preheat oven 350 degrees F. Grease and flour 3 round pans (9 inches); Line the bottom of the molds with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs and vegetable oil. Using a hand mixer, mix until smooth. Add carrots and pecans, if desired.
Pour into moulds. Bake for about 40 minutes. Remove from the oven and let cool for 5 minutes. Remove from pans, place on waxed paper and let cool completely before frosting.
For the icing:
Add all ingredients, except nuts, to a medium bowl and beat until fluffy using a hand mixer. Stir in nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving platter and serve.
Enjoy !
