Carrot Cake Supreme with Cream Cheese Frosting
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or two 9 inch cake pans.
- In a large bowl, beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes for a 9x13 or 40 minutes for two 9 inch rounds, 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.
Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 3 ½ cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans to garnish if desired
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. Frost the cooled cake.
Garnish with extra pecans if desired.
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