Sigrid’s Carrot Cake

So, LAST Thursday was my SuperHero husband’s birthday, but I was so miserably sick we didn’t do anything!  But I made up for it today, and made him a carrot cake…his favorite! (seriously, that’s what our wedding cake was because his Mom knows how much he loves it!)  This is a yummy recipe that I’ve doubled and made for catering events. 

This recipe is from The Pioneer Woman Cooks.  Lots of yummy recipes (and tons of pictures!) there.  Go check it out!

FOR CAKE:
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots
For Icing
1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely

Preheat oven to 350F

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.

Icing:

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

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