flour (two cups) (250 grams)
2 tablespoons baking powder 3/4 teaspoon salt
1/2 teaspoon bicarbonate of soda
nutmeg (1/2 teaspoon)
2 tsp cinnamon powder
2 lbs. sugar (400 grams)
a quarter cup of vegetable oil (250 grams)
a dozen big eggs (room temperature)
* 3 cups carrots, shredded (approximately 3 large or 5 medium)
a half cup of pecans (63 grams)
*Take 30-45 minutes out of the fridge before using.




1 pound of butter (softened)

cream cheese, 5 oz (140 grams)

5 c. sugar (powdered) (600 grams)

1 teaspoon vanilla extract

1/4 cup cream (half-and-half) (60 grams)


1/2 cup pecans, chopped (63 grams)



Preheat the oven to 350°F (180°C). Grease and flour two 8- or 9-inch cake pans (20 or 23 cm)

Combine all dry ingredients in a small bowl, excluding the sugar, carrots, and pecans.

In a large mixing bowl, cream together the oil and sugar for 1 minute, then add the eggs and beat for another minute, then add the dry ingredient combination and beat for another minute, then fold in the shredded carrots and 1/2 cup chopped nuts (if desired) with a wooden spoon.

Fill prepared cake pans with batter and bake for 30-35 minutes in a preheated oven. Check for doneness with a toothpick; if a few crumbs stick to it or it is dry, the cake is done. Allow the cake to cool completely before removing it from the pans.


In a medium mixing bowl, cream together the butter and cream cheese on medium-high speed for about 1 minute. Reduce the speed to medium and gradually add 1 cup of powdered sugar, beating well after each addition. Add the salt, half-and-half, and vanilla and beat for 3 minutes, or until frothy.

Allow the cake to cool completely before frosting it with the prepared icing. If desired, garnish with chopped pecans.

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