2 cups granulated sugar
1 cup (2 sticks) unsalted butter, melted
4 large eggs
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour
2 cups fine grated carrots (I use a box grater)
½ cup (1 stick) unsalted butter, room temperature
2 (8 ounce) packages cream cheese, room temperature
1 tablespoon vanilla extract*
3 cups powdered sugar
2 cup chopped pecans, toasted
Preheat oven to 350°F. Prepare a 12x18 jelly roll pan with non stick cooking spray. Set aside.
In a large bowl, whisk together the sugar, butter, eggs and vanilla until well combined. Sprinkle cinnamon, salt, baking soda and powder over top and whisk to combine.
Add flour about ½ cup at a time and whisk until just combined. Whisk in carrots. Pour into prepared cake pan and bake until a toothpick comes out clean, about 18-22 minutes.
Allow cake to cool on a cooling rack.
Meanwhile in a large bowl (or the bowl of a stand mixer) combine butter, cream cheese and vanilla. Beat on medium-low until light and fluffy, about 3-5 minutes. Add powdered sugar ½ cup at a time and beat until combined.
Frost cake and sprinkle with nuts. Serve and enjoy.
*COOK’S NOTE: To make the frosting a little fancier, use 1 tablespoon vanilla bean paste or the 3 vanilla bean in place of the extract.
Recipe developed by Donna Elick - The Slow Roasted Italian
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