Ruth Ryan’s Special Occasion Carrot Cake

Prep Time : 15 minutes
Cook Time : 45 minutes

Ingredients

For the carrot cake:

2 cups granulated sugar

1 1/2 cups vegetable oil

4 large eggs

2 cups all-purpose flour

2 tsp. ground cinnamon

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

3 cups peeled, grated carrots

1/2 cup chopped pecans

For the cream cheese frosting:

1 (1-pound) box confectioners' sugar

1 (8-ounce) package cream cheese, at room temperature

1/4 cup unsalted butter, at room temperature

2 tsp. pure vanilla extract

Instructions

Preheat the oven to 350°F.  Grease three 9-inch round cake pans.

In the bowl of a standing mixer, or using a hand-held mixer and a medium bowl, beat the sugar and oil until blended.

Add the eggs one at a time; beat after each addition.

Sift the dry ingredients into the mixture and continue beating.

Add the carrots and pecans and, using a wooden spoon, mix well.

Pour the batter into the cake pans.  Bake for 45 minutes.

Cool well in the pans before frosting.

To prepare the frosting, in the bowl of a standing mixer, or using a hand-held mixer and a medium bowl, combine all of the ingredients and beat until the frosting is a smooth consistency for spreading. (The frosting will seem stiff at first, but after thoroughly mixing, it will soften enough to spread evenly over the cake.)

Spread the frosting between each layer of the cake, on top and on the sides.  Serve and enjoy!