Classic Carrot Cake with Cream Cheese Frosting

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I just ate my weight in carrot cake.

Oh my gosh.

My stomach is about to burst. But it’s all worth it. This carrot cake is so amazing; it’s just a traditional fall cake everyone should learn how to make. There’s something about the secret sweetness of carrots, crunchiness of toasted pecans, and the creamy tartness of cream cheese that just makes it a flawless trio. The trick with carrot cake is finding the right one. Now I don’t know if I just haven’t had carrot cake for a long time or what but this carrot cake SPEAKS TO ME. It says “eat me, the calories are all worth it. eat me. eat me. eat me.” then I do and I feel bad so then I just eat my feelings in more carrot cake.

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You see this vicious cycle.

But you still have to make this cake.

It is from Paula Deen’s Southern Kitchen, which ensures it’s as traditional you can get. And- it’s EASY. It doesn’t take long to put together, bake, and assemble at ALL. It’s the perfect dish to kick off fall.

Ingredients-

  • Butter, for pans
  • 2 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups grated carrots
  • 1 1/2 cups chopped pecans, optional

Frosting:

  • 2 (8-ounce) packages cream cheese, room temperature
  • 1 stick salted butter, room temperature
  • 12 oz powdered sugar
  • 1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:
Add all ingredients  into a medium bowl and beat until fluffy using a hand mixer. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

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Enjoy! Here’s the link for the original recipe below VVV

Read more at: http://www.foodnetwork.com/recipes/paula-deen/grandma-hiers-carrot-cake-recipe/index.html?oc=linkback

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