3/4 cup vegetable oil1 cube real butter, room temp
2 cups sugar
1/4 cup brown sugar
2 cups sugar
1/4 cup brown sugar
4 eggs, room temperature
1 tsp. vanilla
20 oz. fresh coarsely-grated carrots
2-1/4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. nutmeg
1/2 cup chopped pecans
Preheat oven to 350 degrees. Prepare 2-9" circle pans by spraying with non-stick spray and lining the bottom with parchment, then spray again.
20 oz. fresh coarsely-grated carrots
2-1/4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. nutmeg
1/2 cup chopped pecans
Preheat oven to 350 degrees. Prepare 2-9" circle pans by spraying with non-stick spray and lining the bottom with parchment, then spray again.
Carrots can easily be grated in a food processor with grater attachment...or use manual grater. Set aside.
Whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
With mixer, combine oil, butter, and sugars until mixture is lighter and noticeably thickened. Add eggs and vanilla. Trade off adding carrots and dry ingredients a bit at a time, pulsing mixer. Don't overmix. Fold in pecans.
Divide mixture evenly between the two pans. Bake for 30 minutes and check for doneness. Cake should be pulling away from sides and spongy in the middle, not gooey. Let cool on wire racks. When somewhat cooled, use a knife to loosen edges and turn out onto racks (removing parchment) to cool completely. Frost with cream cheese frosting and store covered in fridge. Great made the day before!
Cream Cheese Frosting:
8 oz. cream cheese
1 cube (1/2 cup) Blue Bonnet margarine
With mixer, combine oil, butter, and sugars until mixture is lighter and noticeably thickened. Add eggs and vanilla. Trade off adding carrots and dry ingredients a bit at a time, pulsing mixer. Don't overmix. Fold in pecans.
Divide mixture evenly between the two pans. Bake for 30 minutes and check for doneness. Cake should be pulling away from sides and spongy in the middle, not gooey. Let cool on wire racks. When somewhat cooled, use a knife to loosen edges and turn out onto racks (removing parchment) to cool completely. Frost with cream cheese frosting and store covered in fridge. Great made the day before!
Cream Cheese Frosting:
8 oz. cream cheese
1 cube (1/2 cup) Blue Bonnet margarine
1 cube real butter
1 tsp. vanilla
1-1/2 lb. powdered sugar.
Beat cream cheese, butter and margarine together until fluffy and smooth. Add vanilla and powdered sugar and mix until creamy. Spread plenty between layers of cake as well as on the outside!
1 tsp. vanilla
1-1/2 lb. powdered sugar.
Beat cream cheese, butter and margarine together until fluffy and smooth. Add vanilla and powdered sugar and mix until creamy. Spread plenty between layers of cake as well as on the outside!
