Carrot Cake With Crushed Pecans Cream Cheese Icing Recipe
Indulge in our moist and flavorful carrot cake, packed with freshly grated carrots and crunchy crushed pecans. Each layer is generously slathered with velvety cream cheese icing, creating a perfect balance of sweetness and nuttiness. This delightful dessert is a slice of heaven that will leave you craving more!
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Ingredients
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Cake
Cream Cheese Icing
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 5
- 6
Bake the Cake
Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Icing Preparation
- 8
Prepare the Icing
In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, beating until the icing is fluffy and well combined.
- 10
Ice the Cake
Once the cakes have completely cooled, spread a layer of icing on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.