Zees Grill’s Carrot Cake
A Delightful Spring Treat
Celebrate the start of spring with this towering layered delight. Zees Grill’s carrot cake is a moist, mildly spiced cake flecked with carrots and pecans is enveloped by a generous coating of cream-cheese frosting. Carrot cake is easy to make, versatile, and utterly delicious.
Recipe compliments of Executive Chef Trevor Gleave from Zees Grill at The Shaw Club.
Ingredients
Serves 12 people
Ingredients for Cake:
2 cup White sugar
1 ¼ cup Vegetable oil
4 Eggs
2 cup All-purpose flour
2 tsp Baking soda
2 tsp Baking powder
2 tsp Ground cinnamon
¼ tsp Salt
3 cup Grated carrot
1 cup Chopped pecans (optional)
1 cup Raisins (optional)
Ingredients for Frosting:
½ cup Softened butter
8 oz Cream cheese, softened
4 cup Confectioners’ sugar
1 tsp Vanilla extract
1 cup Chopped pecans (optional)
Method
- Preheat the oven to 350˚F (175˚C). Grease and flour a 9 x 13 inch pan.
- Beat the sugar, oil, eggs, and 2 teaspoons of vanilla extract together in a large bowl with an electric mixer until well combined.
- Mix in the flour, baking soda, baking powder, cinnamon, and salt into the bowl.
- Stir in the carrots.
- Fold in the pecans.
- Pour the mixture into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the frosting, beat the butter, cream cheese, confectioners’ sugar, and 1 teaspoon of vanilla extract together in a large bowl with an electric mixer until smooth and creamy.
- Stir in the chopped pecans. Frost the cooled cake.