Carrot Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F and prepare 2 6-inch cake pans with butter and parchment paper.

Step 2

In a large bowl, beat together the vegetable oil, eggs, sugar, and vanilla. Slowly incorporate your flour, baking powder, baking soda, salt, and cinnamon.

Step 3

Stir in grated carrots, when just combined, mix in crushed pecans.

Step 4

Pour into 2 6-inch cake pans

Step 5

Bake for 35 mins to 50 mins (depending on the size and depth of your pan), or until when a toothpick is inserted, it comes out clean

Step 6

Let cool on a wire rack while preparing the frosting

Step 7

To prepare the frosting, beat the cream cheese and butter separately for a minute before combining them. Whip on medium speed for 4-1o mins (depending on how fluffy you want your frosting).

Step 8

Sift in confectioners sugar, and add in vanilla

Step 9

Beat for a minute, or however long it takes for the confectioners sugar to fully incorporate.

Step 10

Leveling, frosting, and decorating your cake is up to personal preference. I leveled my cake layers to smooth the tops, and I cut them in half through the middle to make 4 layers. I then stacked and layered the cakes with frosting before frosting the cake fully. I refrigerated the cake for 20 mins before I added on the additional piping to the top, and colored frosting to the sides of the cake. Finally, I added a flower to the middle of my cake (be careful when baking with flowers, as some are toxic)

Step 11

Slice, Serve, and Enjoy!

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