Carrot Cake

The Little Blue Mixer

30 min

25 min

55 min

Display units in Metric

Serves Change

Grate carrots with a very fine grater and chop pecans.

Preheat oven to 350 degrees & prepare three 8 or 9” pans by greasing, lining with parchment, and lightly flouring.

In medium bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.

In large mixing bowl, beat eggs into sugar one at a time.

Add in the sifted dry ingredients to the large bowl and mix until combined, scraping edges and bottom of bowl as needed.

Slowly mix in vegetable oil and beat until combined.

Mix in pecans and carrots.

Pour batter into the prepared pans and bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Let cakes cool in pan on wire rack for 10 minutes. Remove from pan and let cool completely.

Frost with cream cheese buttercream & enjoy!

Grate carrots with a very fine grater and chop pecans.
Preheat oven to 350 degrees & prepare three 8 or 9” pans by greasing, lining with parchment, and lightly flouring.
In medium bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.
In large mixing bowl, beat eggs into sugar one at a time.
Add in the sifted dry ingredients to the large bowl and mix until combined, scraping edges and bottom of bowl as needed.
Slowly mix in vegetable oil and beat until combined.
Mix in pecans and carrots.
Pour batter into the prepared pans and bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Let cakes cool in pan on wire rack for 10 minutes. Remove from pan and let cool completely.
Frost with cream cheese buttercream & enjoy!

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