Pattie’s “Secret Ingredient” Carrot Cake
2 cups all-purpose flour
1 cups granulated sugar
2 teaspoons baking soda
¼ cup Nestle’s Quik
2 teaspoons cinnamon
1 teaspoon kosher salt
1-1/2 cups canola oil
4 extra-large eggs, beaten to blend
3 cups peeled, grated carrots
Preheat oven to 350ºF. Grease and flour 2 8” x 8” cake pans; set aside.
In the work bowl of a stand mixer, place flour, sugar, baking soda, Nestle’s Quik, cinnamon, and salt, and whisk to blend. Add oil, eggs, and carrots and beat on medium speed until well blended. Turn batter equally into prepared pans and bake for 30-40 minutes or until a toothpick inserted into the center tests clean. Frost when cool (recipe below), and top with pecans.
Cream Cheese Frosting
1 8-ounce package cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 pound confectioners’ sugar
1 teaspoon vanilla
In the work bowl of a stand mixer, cream together butter and cream cheese until light and fluffy, 3-4 minutes. With mixer on low, gradually add powdered sugar. Beat until smooth. Add vanilla and beat to blend. Frost cake.
http://pattietierney.blogspot.com/2015/09/patties-secret-ingredient-carrot-cake.html