FROM SCRATCH UTENSILS NEEDED Original recipe makes 1 - 9x13 inch cake 9X13 Dish Pan Large Bowl.

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Presentation transcript:

FROM SCRATCH

UTENSILS NEEDED Original recipe makes 1 - 9x13 inch cake 9X13 Dish Pan Large Bowl

UTENSILS NEEDED Makes servings US Metric Teaspoons Measuring Cups Beater

INGREDIENTS 4 eggs

INGREDIENTS 8 ounces cream cheese, softened

INGREDIENTS 1/2 cup butter, softened

INGREDIENTS 1 1/4 cups vegetable oil

INGREDIENTS 2 cups white sugar

INGREDIENTS 2 teaspoons vanilla extract

INGREDIENTS 2 cups all-purpose flour

INGREDIENTS 2 teaspoons baking soda

INGREDIENTS 2 teaspoons baking powder

INGREDIENTS 1 cup chopped pecans

INGREDIENTS 1/2 teaspoon salt

INGREDIENTS 2 teaspoons ground cinnamon

INGREDIENTS 3 cups grated carrots

INGREDIENTS 4 cups confectioners' sugar

DIRECTIONS Preheat oven to 350 degrees F (175 degrees C).

DIRECTIONS Grease and flour a 9x13 inch pan.

DIRECTIONS In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

DIRECTIONS Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

DIRECTIONS To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

FINISHED PIECE ALL PRETTY Eat Your Hearts Out