Thank you, Paula Deen, for yet another fantastic cake recipe! This carrot cake is super moist and the frosting isn't too sweet. It's jam-packed full of pecans, so, if you don't have a house-full of pecan-lovers like I do, then feel free to scale them back or omit them all together. Enjoy!
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans, optional
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes.
Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, 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.