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Honey's Carrot Cake

Howard L. Puckett
Yield Makes 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 large eggs
  • 4 cups grated carrots
  • 4 cups finely chopped pecans
  • 2 tablespoons vanilla extract
  • Cream Cheese Frosting

How to Make It

  1. Combine flour and next 3 ingredients in a bowl; set aside.

  2. Beat sugar and oil in a large bowl at medium speed with an electric mixer until combined. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour mixture, beating just until combined. Stir in carrots, pecans, and vanilla.

  3. Pour batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.

  4. Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill at least 1 hour before serving.