Behind the Recipes
Carrot Cake with Toasted Pecan Frosting by Divya Gugnani
Makes 16 servings
INGREDIENTS:
4 eggs
1 1/4 cups vegetable oil
2 cups white granulated sugar
2 teaspoons vanilla essence
2 cups all-purpose flour ( you can opt for whole grain flour too)
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
3 cups grated organic carrots
1 cup chopped raw pecans
Icing:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup pecans, toasted and chopped
PREPARATION:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Gently fold in flour, baking soda, baking powder, salt nutmeg and cinnamon.
3. Lastly stir in carrots. Fold in pecans. Pour into greased 9 x 13 baking pan.
4. Bake in the preheated oven for 45 minutes, or until a knife inserted into the center of the cake comes out clean.
5. Let cool on a wire rack for 15 minutes.
Frosting:
1. In a medium bowl, beat butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla essence. Beat until the mixture is silky and well combined. Stir in chopped pecans.
Frost and enjoy with your favouite SalonTea.
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