My husband LOVES carrot cake. But, believe it or not, he doesn't like my recipe! What?! The nerve! Just kidding. It's my grandma's recipe and it's loaded with all sorts of stuff that he just doesn't like.
So, I was on the hunt for a recipe he would eat (and that didn't take me 3 hours to make) and I came across one from the Pioneer Woman. I liked it but there were no spices and the nuts were in the icing (another no-no for me). So I added a few ingredients, reduced the oil and moved the nuts into the actual cake and it was divine! He has a new favorite birthday cake!
Adapted from the PW, via JennaBlogs.com
2 cups flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
2 cups grated carrots
1 cup finely chopped pecans
1 stick unsalted butter, softened
1 8oz package of light cream cheese, softened
1 lb powdered sugar
2 teaspoons vanilla
Preheat oven to 350.
Grate carrots (I do NOT recommend using store bought, pre-shredded carrots).
Whisk together flour, soda, powder, cinnamon, nutmeg, allspice and salt.
Separately, mix together sugar, eggs and oil.
Combine wet and dry ingredients and fold in nuts and carrots. Bake in a 9*13 for about 35-40 minutes or until a toothpick comes out clean.
Once cake is cooled, use a handheld mixer to combine all icing ingredients. Spread on cooled cake.