Coo Coo For Carrot Cake


I’m a huge fan of carrot cake, as long as it doesn’t have raisins.  I hate cooked raisins, but if you do like them you could put some in this recipe and it would be just fine.  This was a super simple recipe to make.  I ended up making a quick cream cheese frosting for a few, powdered sugar for a few and plain for the remaining.  I liked them all!!!

For the Recipe:

  • 3 sticks of unsalted butter
  • 2 c. sugar
  • 2 c. flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 2 tsp. pumpkin spice
  • 1 tsp. salt
  • 4 large eggs
  • 1 1/2 tsp. pure vanilla extract
  • 3 c. grated carrots
  • 1 1/2c. pecans, toasted

Preheat oven to 350 F.

In a mixing bowl, cream the butter.  Add the sugar and mix until completely incorporated and creamy.  In a separate bowl, combine the flour, baking soda, cinnamon, pumpkin spice and salt.  Add the eggs and dry mixture to the butter, alternating with each.  Add the vanilla extract.  Next add the grated carrots.  Lastly, stir in the pecans.

Prepare whatever pan you are using.  For this batch I used little bundt cake molds.  You can use round cake pans, one rectangle, whatever you like.  Just be sure to adjust the cooking time according to the size pan you are using.  I baked the mini bundts for 25 minutes.



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