This is the best carrot cake EVER! I cook it for a bit longer (maybe up to 20 minutes extra–checking every 10 minutes) than the recipe calls for as the center remains soupy for a good while.
1-1/2 cups oil
2 cups all-purpose flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
3 cups shredded carrots
1-1/2 cups coarsely chopped pecans or walnuts
Preheat oven to 350 degrees. Grease and flour 13×9 baking pan.
Beat eggs and oil in medium bowl. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecans. Pour into prepared pan.
Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
Prepare Cream Cheese Icing (see below). Spread over cooled cake.
Cream Cheese Icing
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
4 cups powdered sugar
Beat cream cheese, butter and vanilla in large bowl with electric mixer at medium speed until smooth. Gradually add powdered sugar. Beat at low speed until well blended.