Best Carrot Cake Recipe

First of all I love carrot cake. I am very partial to this recipe since it was my mother's personal one. This carrot cake is special because of the chopped pecans in the recipe. I prefer my carrot cake without a frosting, but since most of you will like it frosted, I'm including her special Fluffy Orange Frosting for the carrot cake. I'm sharing my family's secret recipe with everyone. So here's Ruby's Carrot Cake Recipe!

Ruby's Carrot Cake

Ingredients:

2 cups sifted flour
1 cup sugar
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
4 eggs
1 cup salad oil
2 cups shredded carrots
1 cup chopped pecans

In a mixing bowl, sift together the flour, sugar, cinnamon, baking powder, baking soda and salt. Set aside.

In separate bowl, beat the eggs slightly with your mixer . Add in salad oil slowly, beating constantly.

Next, add all the dry ingredients and mix well. Stir in shredded carrots and chopped pecans and mix well.

Butter and flour two 8 inch cake pans.

Divide cake batter into the two cake pans evenly.

Bake at 350 degrees for 35 minutes.

After the carrot cakes have cooled frost with Ruby's Fluffy Orange Icing. (See recipe below)

Ruby's Fluffy Orange Icing

Ingredients:

1/4 cup softened butter
4 1/2 cups confectioners sugar (1lb.)

Mix butter and sugar together until there are no lumps. Then add:

2 Tbsp. orange juice
2 tsp. grated orange rind
1/4 cup evaporated milk

Beat all ingredients until well blended to a spreading consistency. If icing seems to be too thick, add extra orange juice to the mixture.

Put one cake on a plate and frost the top. Add the second cake on top and frost the top and sides of both pieces with the remainder of the frosting.

Tip:
These make great cupcakes too. Follow the same recipe as above but instead of the cake pans use muffin pans lined with paper cups. Frost the tops of cupcakes with Fluffy Orange Frosting.