Sigrid's Carrot Cake

Recipe courtesy Ree Drummond

  • Cake

  • 2 cups granulated sugar

  • 1 cup vegetable oil

  • 4 whole eggs

  • 2 cups all-purpose flour, plus more for dusting

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 2 cups grated carrots

  • Butter, for greasing

  • 1 stick butter, softened

  • 1 package (8 ounces) cream cheese, softened

  • 1 pound powdered sugar

  • 2 teaspoons vanilla extract

  • 1 cup pecans, chopped finely

  • For the cake

  • Preheat the oven to 350 degrees F.

  • Mix together the granulated sugar, oil and eggs in a large bowl.

  • In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.

  • Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well.

  • Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.

  • For the icing

  • In a larger bowl, cream the butter and cream cheese together.

  • Add the powdered sugar and vanilla and blend.

  • Then mix in the pecans. Spread the icing on the cooled carrot cake.

Prep time:20 min

Cook time:50 minutes



Keywords: desserts, baking,carrots


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