Jo Anne’s Carrot Cake
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1-½ tsp. vanilla extract
- 1-½ cups canola oil
- 4 large eggs
- 3 cups carrots, peeled and grated
For the Cream Cheese Frosting:
- 3 16-ounce boxes confectioners’ sugar
- 1 stick butter or margarine, softened at room temperature
- 1 8-ounce package Philadelphia cream cheese, softened
- 1 tsp. vanilla extract
- 1 cup pecans, finely chopped, optional
Instructions
To prepare the carrot cake:
- Pre-heat the oven to 350° F.
- In the large bowl of an electric mixer, mix flour, sugar, baking soda, salt and cinnamon.
- Add vanilla and oil; mix well.
- To mixture, add eggs, 1 at a time, beating well after each addition.
- Add carrots last and mix well.
- Spray and flour two round cake pans.
- Place batter in pans and bake for 45 to 60 minutes or until a cake tester comes out clean.
- Cool, on a baking rack, for 10 minutes prior to removing cake from pan.
- When completely cooled, frost with cream cheese frosting.
To prepare the cream cheese frosting:
- In the large bowl of an electric mixer, mix all ingredients, with the exception of the pecans; beat until well blended.
- Remove cakes from pans and place one on a cake plate,
- Frost the top and then place the second cake on top.
- Frost sides and top of the entire cake.
- Top with nuts, if desired.