This holiday season enjoy our Classic Carrot Cake, perfect for holiday entertaining. Not only will this carrot cake delight but it’ll have your home smelling like you’re ready for the holidays.
So easy, you will too.
3 cups granulated sugar
2 1/4 cups Wesson oil
6 whole eggs
3/4 cup water
3 3/4 cups cake flour
1 tablespoon baking soda
1/2 tablespoon salt
1 1/2 tablespoon ground cinnamon
4 1/2 cups raw finely grated carrots
1 1/2 pounds confectioners sugar
12 ounces cream cheese
1/2 tablespoon vanilla extract
1 1/2 cups chopped pecans
12 tablespoons butter
Preheat oven to 350 degrees F.
In a bowl, mix together cake flour, baking soda, sugar, salt, and cinnamon. Add oil and eggs to the mixture, then fold in grated carrots until well blended. Distribute the batter evenly into 2 (9″X 13″) cake layer pans, which have been generously greased with added flour to prevent sticking. Place in preheated oven and bake for 30 to 45 minutes.
Filling and Icings:
In bowl mix butter and cream cheese until creamy, then mix in pecans and powdered sugar.
With a large spatula, spread the frosting on each cake layer.
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