Monthly Munchies: April

Carrot Cake



  • 4 eggs
  • 1 ½ cups of vegetable oil
  • 2 cups of white sugar
  • 2 tsp of vanilla extract
  • 2 cups of all- purpose flour
  • 2 tsp of baking soda
  • 2 tsp of baking powder
  • ½ tsp of salt
  • 2 tsp of ground cinnamon
  • 3 cups of grated carrots
  • 1 cup of chopped pecans 


  • ½ cup of butter, softened
  • 8 ounces of cream cheese, softened
  • 4 cups of confectioners sugar
  • 1 tsp of vanilla extract
  • 1 cup of chopped pecans





Step 1- Preheat the oven to 350 F. Prepare a 9×13 inch pan by greasing and adding a dusting of flour to the pan.

Step 2- In a large mixing bowl, mix together the eggs, oil, white sugar, and 2 tsp of vanilla. 

Step 3- Blend in flour, baking powder, baking soda, salt, and cinnamon. Beat in carrots. Fold in pecans. Pour into the prepared pan.

Step 4-Bake in the preheated oven for 40 to 50 minutes. Let cool in the pan for 10 minutes before turning on a wire rack.



Step 1-  In a medium bowl whisk together butter, cream cheese, confectioners’ sugar, and 1 tsp of vanilla. Mix until the mixture is rich and velvety.

Step 2- Mix in pecans. Frost the cooled cake.


Now you have a fabulous taste of carroty deliciousness!


*Recipe adapted from “allrecipes.”