Carrot Cake

Directions

1. 1

   Lined bottom of (2) 9-inch round pans with parchment paper, greased the side with non stick cooking spray

2. 2

   Peeled and grate carrots, set aside

3. 3

   Chop pecan using a mini chopper or with a knife, set aside

4. 4

   In a large mixing bowl, sift the flour, sugar, baking soda, cinnamon, and salt

5. 5

   Stir using a whisk

6. 6

   Add eggs and vegetable oil

7. 7

   Using a hand or stand mixer, mix until combined

8. 8

   Do not over mix

9. 9

   Add carrots and pecans (if using pecans)

10. 10

    Pour batter into lined baking pans

11. 11

    Use a scale to get roughly the same amount of batter in each pan for an even cake layer

12. 12

    Preheat oven to 350°F

13. 13

    Bake cake on the middle rack for approximately 30-40 mins

14. 14

    Check using a toothpick for doneness

15. 15

    Remove from oven and let cool for 5 mins

16. 16

    Flip cake onto wired rack to cool completely before frosting

17. 17

    Into a large mixing bowl, add cream cheese, salted butter, powdered sugar, and vanilla extract

18. 18

    Using a hand or stand mixer beat until fluffy

19. 19

    Spread frosting on top of each cake layer and decorate however you like

20. 20

    Serve and enjoy!