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Belle Meade Carrot Cake
Featured in To Whisper Her Name (Belle Meade Plantation, Book 1)Also seen on Talk of the Town, Nashville, November 6, 2012
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Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 1/4 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 1 1/2 cups vegetable oil
- 3 cups grated carrots
- 1 1/2 cups chopped pecans (optional)
Directions
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and oil. Mix until well blended. Fold in carrots and pecans. Pour into 3 (9-inch) round pans that have been greased, floured, and lined with parchment paper. Bake at 350 degrees for approximately 40 minutes. Cool completely before frosting.
Frosting
Ingredients
- 2 (8-ounce) packages cream cheese, room temp
- 1 stick butter, room temp
- 1 (16-ounce) bag powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup well-chopped pecans
Directions
Beat all ingredients except nuts until light and fluffy. Fold in nuts. Frost between layers and over entire cake. Refrigerate leftovers—if there are any!
Option: Bake in a 13x9 dish, serve warm with cream cheese frosting slathered over. Delicious both warm and cold.
