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Carrot Cake

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For the filling:

  • 1 1/2 cups finely chopped pecans, toasted
  • 2 Tbs. melted butter
  • 1/4 cup brown sugar

For the batter:

  • 2 cups sugar
  • 1 1/2 cups soybean oil
  • 4 eggs
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 2 cups all-purpose flour
  • 2 Tbs. vanilla
  • 3 cups carrots, shredded

For Cream Cheese Icing:

  • 1/2 cup butter, softened
  • 8 oz. cream cheese, softened
  • 3 1/2 cups powdered sugar
  • 2 Tbs. vanilla


For the filling: Preheat oven to 350°F. Mix filling ingredients and divide among three cake pans. For batter, beat sugar, oil, and eggs until creamy. Combine dry ingredients and add to egg mixture. Stir in vanilla and carrots. Pour batter over filling. Bake for 25 minutes. Cool and ice cake. For Cream Cheese Icing: Combine butter and cream cheese, then slowly add powdered sugar. Stir in vanilla.

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