Layered Carrot Cake with Cream Cheese Frosting

Is there really anything better than Layered Carrot Cake slathered with Cream Cheese Frosting? I don’t think so! If you’re looking for an easy, delicious dessert for Easter, look no further! This moist cake is a hit every time.

Carrot Cake

What You’ll Need

3 cups Grated Carrots

4 Eggs

1 1/2 cups Oil

2 cups Sugar

2 cups Flour

2 teaspoons Baking Soda

1/2 teaspoons Salt

2 teaspoons cinnamon

1 cup Chopped Pecans — reserve 12 halves for garnish

How To Make It

1. Preheat oven to 350 degrees
2. In a large bowl, beat eggs with a mixer until lemon colored and fluffy, about 5 minutes
3. Blend in oil and slowly beat in sugar.
4. In another bowl, sift flour, baking soda, and cinnamon.
5. Fold dry ingredients and carrots into the batter. Then add the pecans.
6. Grease and flour 38″ cake pans or 2 9″ pans.
7. Pour batter into pans.
8. Bake for 35 minutes or until layers pull away from the sides.

Icing

What You’ll Need

8 oz cream cheese — softened

8 tablespoons butter — softened

16 oz powdered sugar

2 teaspoons vanilla

How To Make It

1. In a large bowl, blend cream cheese and butter until smooth (free of lumps)
2. Gradually add the sugar and blend well.
3. Add vanilla
4. Spread between the cooled layers and cover the top of the cake.
5. Garnish with pecan halves