carrot cake


3 sticks of unsalted butter
2 cups sugar
2 cups flour
2 tsp baking soda
3 tsp cinnamon
1/2 tsp salt
4 large eggs
1 tbsp vanilla extract
3.5 cups grated carrots
1 cup toasted pecans
Cream cheese Icing with pecans:
1 stick unsalted butter
2 cups confections sugar
1/2 tbsp vanilla extract
1/2 cup to 1 cup toasted pecans
Thoroughly butter a bundt pan, then flour it (evenly coat the pan with flour)
With a mixer, cream the butter
Add sugar and mix until fluffy and pale
Mix dry ingredients in a bowl
Add the dry ingredients to the butter mixture, while alternating with the eggs, beat the eggs in well after each
Mix carrots in
Fold in nuts
Pour into bundt pan
Cook for about 40 minutes or until done, toothpick will come out clean
Allow the cake to cool on a wire rack
Make frosting:
Cream the cream cheese and butter until fluffy
Add the sugar while beating
Add vanilla
Add pecans
When the cake is cooled, spread icing evenly all over the top