Carrot Cake
Ingredients
- Vegetable shortening, for pans
- 2 cups sugar
- 1 1/2 cups canola oil
- 4 large eggs
- 2 cups all purpose flour, plus more for pans
- 3 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups grated carrots (from a little over a pound of whole carrots)
- 1/2 cup chopped pecans
- Pecan and Cream Cheese Frosting, see recipe
Instructions
Place rack in center of oven and preheat to 325 degrees. Grease 3 9-inch cake pans with vegetable shortening. Dust with flour, tapping out excess; set aside. In the bowl of an electric mixer with paddle attachment, combine sugar and oil; beat at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition until just blended. In a separate bowl, sift together flour, cinnamon, baking soda, baking powder and salt. Gradually add the flour mixture to the sugar mixture; beat until just incorporated. Fold in grated carrots and chopped pecans. Evenly divide batter among prepared pans and bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool completely in pans on wire racks. To assemble, remove one cake from pan and place on serving platter. Spread one-third of frosting on top. Repeat with second and third layers. If you want to frost the entire cake, spread 3 heaping tablespoons of frosting between layers and cover top and sides of cake with remaining frosting. Cover and refrigerate any leftovers. Makes 10-12 servings.