The Carrot Cake Recipe – you’ve just gotta make this!
- 1/2 cup of room temperature butter
- 3/4 cup vegetable oil
- 2 eggs
- 3 cups of finely grated carrots
- 1 teaspoon Tincted Perfectly Spiced Vanilla or your favorite pure vanilla
- 1 cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 cups unbleached flour
Cream Cheese Frosting – Um…yes, please!
- 1 package of room temperature of your favorite cream cheese
- 1 stick of room temperature butter
- 4 cups of powdered sugar
- 1 teaspoon Tincted Perfectly Vanilla Vanilla
- 1/2 cup chopped pecans (optional)
Preheat your oven to 325 degrees. In a medium bowl eggs, sugar, butter, oil and vanilla stir until blended then add the carrots. Next, add sugar and cinnamon and then mix well. Add one cup of flour and the baking soda to the bowl stir until combined then add the second cup of flour. The batter should look wet. Pour into a buttered bundt pan and bake at 325 degrees for 50 to 60 minutes. Allow cake to cool before removing from pan and frosting. Top the frosted cake with chopped pecans or walnuts(optional).