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Carrot Cake with Cream Cheese Frosting
Ingredients
  • subheading: Cake:
  • Butter, for greasing the pans
  • 2 cups pecans (8 ounces), divided
  • 2 cups all-purpose flour, plus more for dusting the pans
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1 cup vegetable oil
  • ½ cup buttermilk
  • 1 ½ teaspoons pure vanilla extract
  • 4 large eggs
  • 2 cups sugar
  • 1 pound carrots, peeled and coarsely shredded
  • subheading: Frosting:
  • 2 sticks unsalted butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 1 tablespoon pure vanilla extract
  • 2 cups powdered sugar
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