Cake:

2 cups all-purpose flour 2 cups granulated sugar

2 tsp baking soda 2 tsp ground cinnamon

1 tsp salt 4 eggs, room temp

1 1/2 cup vegetable oil 3 cups grated carrots

1 1/2 cup chopped pecans

Frosting:

2 8oz packages cream cheese, room temp 1/2 cup salted butter, room temp

1 16 oz box powdered sugar. 1 tsp vanilla extract

1/2 cup chopped pecans

Pre-heat oven to 350 degrees. Grease 3 9 inch round pans with baking spray or however you wish to grease your pans (butter or oil with flour)

In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and vegetable oil, and beat at medium speed until well-combined. Gently mix in the carrots and pecans with a spatula.

Pour the batter equally into the greased pans. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 5 minutes and then transfer to a wire rack to cool completely.

Meanwhile, prepare the frosting. In a large bowl, beat softened cream cheese and butter at medium speed until light and fluffy. Add the powdered sugar and vanilla and beat until smooth and spreadable. Gently mix in the pecans with a spatula

Assemble the cakes by placing one cake on a serving plate. Spread 1/4 of the frosting evenly on top. Repeat with the remaining 2 cakes. Cover the entire cake with the remaining frosting. Refrigerate for at least 30 minutes before serving.

Rabbit's Carrot Cake

Author: Anita Casano

This is part of the Wee Pooh Tea menu under "Sweet Bites"

Ingredients

Cake

2 cups all purpose flour
2 cups granulated sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
4 eggs, room temperature
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans

Frosting

2 8oz packages of Cream Cheese
1/2 cup of butter, room temperature
1 16oz box powdered sugar
1 tsp vanilla
1/2 cup chopped pecans

Instructions

Cake Instructions

Pre-heat oven to 350 degrees. Grease 3 9" round pans with baking spray or however you wish to grease your pans (butter or oil with flour)
In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt.
Add the eggs and vegetable oil, and beat at medium speed until well combined.
Gently mix in carrots and pecans with a spatula
Pour the batter equally into each of the greased pans.
Bake for 40 minutes or until a toothpick inserted into the middle comes out clean
Prepare the frosting as the cake cooks in the oven (recipe instructions follow)
Assemble the cakes by placing one cake on a serving plate. Spread 1/4 cup of the frosting evenly on top of the cake. Repeat with the remaining two cakes.
Cover the entire cake with the remaining frosting
Refrigerate at least 30 minutes before serving.

Cream Cheese Frosting

In a large bowl, beat softened cream cheese and butter at medium speed until light and fluffy
Add the powdered sugar and vanilla and beat until smooth and spreadable
Gently mix in pecans with a spatula