Mom's Carrot Cake

Ingredients

  • Preheat oven to 350 degrees F.
  • butter your pan 
  • 2 cups all-purpose flour, plus some for pans
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 tsp pumpkin spice
  • 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
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Instructions

1 _ Grease (butter) and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

2 _ In a large bowl, Mix your flour, sugar, baking soda, cinnamon, pumpkin spice,and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans.

3 _ Pour into pans. Bake for about 40 minutes. Remove from oven and cool for 5 minutes. Then remove from pans, placing on the waxed paper and allow to cool completely before frosting.


For the frosting:
4 _ Add cream cheese,powdered sugar,vanilla, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

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