Lightly grease two 8-inch round cake pans ; line pans with waxed paper and grease the pans.
In another bowl combine eggs, carrot, and oil.
Add egg mixture to flour mixture.
Credit:BHG / Ana Cadena
Pour batter into the prepared pans.
Cool cake layers in pans on wire racks for 10 minutes.
Remove cake layers from pans; cool thoroughly.
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Frost with Cream Cheese Frosting.
If desired, sprinkle chopped pecans over frosting.
Cover and store cake in the refrigerator for up to 3 days.
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Gradually beat in powdered sugar to reach spreading consistency.
Carrot-Ginger Cake Variation
Prepare as above, except omit the cinnamon; add 2 tsp.
grated fresh ginger or 3/4 tsp.
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ground ginger with the eggs, carrot, and oil.
Frequently Asked Questions
In general, one carrot = 1/2 cup finely shredded carrot.
This recipe requires about 6 carrots.
Credit:BHG / Ana Cadena
Eggs will incorporate more air into your baked goods if they are not refrigerator-cold.
For safety, don’t leave eggs sitting out for more than two hours.
2,000 calories a day is used for general nutrition advice.
Credit:BHG / Ana Cadena
Credit:BHG / Ana Cadena
Credit:BHG / Ana Cadena
