Best Carrot Cake Ever

This cake is Cheesecake Perfection!!! Don’t Lose it!!


Carrot Cake Ingredients
Butter Small Amount, For Pans
2 Cups All Purpose Flour Plus More For Pans
1/2 Cup granulated sugar
1/2 Cup Brown sugar
2 tsp Baking Soda
2 tsp Ground Cinnamon
1 tsp Salt
4 Whole Eggs
1 1/2 Cups Vegetable Oil
3 Cups Carrots Grated
1 1/2 Cups Pecans Chopped (Optional)

Cream Cheese Frosting Ingredients
16 oz Cream Cheese Room Temperature
1 Stick Butter, Salted Room Temperature
16 oz Powdered Sugar
1 tsp Vanilla Extract
1/2 Cup Pecans Chopped (Optional)


Carrot Cake Instructions
Preheat oven to 350 degrees. Grease & Flour Three 9 inch pans. (Sister Schubert Roll pans work great if you don’t have enough pans around your house!)
Line bottom of pans with parchment paper
Combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Blend until combined.
Add carrots and pecans (pecans are optional)
Pour into pans. Bake for 40 minutes.
Cool for 4 minutes, then remove from pans and cool completely.
Frost with cream cheese frosting and enjoy!

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