Carrot Cake III So Tasty

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Carrot Cake III

"I've attempted many carrot cakes, and this is my favored recipe. If you don't like pecans, sense free to depart them out."

Ingredients :

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-cause flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons floor cinnamon
three cups grated carrots
1 cup chopped pecans
half of cup butter, softened
eight oz. Cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Instructions :

Prep : 30M	Cook : 18M	Ready in : 2H

Preheat oven to 350 tiers F (175 stages C). Grease and flour a 9x13 inch pan.
In a large bowl, beat collectively eggs, oil, white sugar and a couple of teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into organized pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out easy. Let cool in pan for 10 mins, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, integrate butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat till the mixture is easy and creamy. Stir in chopped pecans. Frost the cooled cake.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, cook it calmly, and make easy-up less complicated.

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