2 (8 ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions:
Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting: Combine all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting between each cake layer and on top and sides of cake.
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