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June 12, 2020 1 min read

Soft, moist, and the occasional crunch. A carrot cake that'll make you forget you're getting in some vitamin C. 

Prep Time: 20 min

Cook Time: 25 min

Yield: 24 pieces

 

INGREDIENTS

CAKE

  • 1 1/2 cup Oil (canola, vegetable or corn oil)
  • 1 1/2 cup Sugar
  • 4 Eggs
  • 2 cup Flour
  • 2 tbsp Cinnamon
  • 2 tbsp Baking Powder
  • 2 tbsp Baking Soda
  • 3 cup Carrots grated carrots
  • 1 cup pecans, Daily Crunch walnuts or a mixture of both chopped
  • 1 tbsp Vanilla

ICING

  • 1 8 oz package cream cheese softened
  • 1 stick butter softened
  • 1 lb of powdered sugar

INSTRUCTIONS

CAKE

  1. Mix oil and sugar. Add eggs one at a time and beat well. Add dry ingredients. Fold in carrots and nuts.
  2. Bake in 3 8” cake pans or 2 9” till done (approximately 25 min, but be sure to not overcook)

ICING

  1. Combine the softened cream cheese, softened stick of butter, and powdered sugar
  2. Spread and top with a mini carrot and parsley top and enjoy!

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