Moist One-Pan Carrot Cake

Name: Moist One-Pan Carrot Cake
Yield: 10
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons cinnamon; ½ teaspoon nutmeg; ½ teaspoon salt; ½ cup vegetable oil; 1 cup brown sugar; 3 large eggs; 2 teaspoons vanilla; ¾ cup milk; 2 ½ cups carrot, grated and drained; ¾ cup pecan, chopped; 2 packages cream cheese; 2 sticks butter; 2 cups powdered sugar, sifted

Recipe by Yolanda O from tasty.co

Desserts

Ingredients

10 servings

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2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons cinnamon
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½ teaspoon nutmeg
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½ teaspoon salt
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½ cup vegetable oil
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1 cup brown sugar
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3 large eggs

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2 teaspoons vanilla
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¾ cup milk
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2 ½ cups carrot, grated and drained
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¾ cup pecan, chopped
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2 packages cream cheese
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2 sticks butter
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2 cups powdered sugar, sifted

Instructions

Whisk flour, spices,salt and baking soda in a bowl, fully incorporating. Then, in a larger bowl, mix eggs, oil, sugar and vanilla. Next add milk and whisk until combined.
Next, fold in flour one half at a time making sure to not overmix.
Just before the batter comes together, add in the carrots and pecans.
Preheat the oven to 350°F. Grease a 9x13” cake pan or a 10”cake pan, 3 inches in height.
Pour batter into a greased pan, venting air, and bake for 25-30 minutes (or until cooked through).
While the cake is baking, make frosting by creaming together butter and cream cheese in a stand mixer. Then, add in sifted powdered sugar in ¼ cup increments and whip until fluffy.
Remove cakes from the oven and cool.
Frost cakes and decorate as desired.
Serve.