Updated: Oct 8, 2020
This rich carrot cake with cream cheese icing is not only moist and fluffy, but it explodes with flavor in every bite.
Prep Time: 20 minutes
Cook Time: 55 minutes
Skill Level: Advanced
1-1/4 cups cannaoil
2 cups white sugar
2 tablespoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecan
1 cup chopped walnuts, extra for decoration.
Preheat oven to 340F/170C.
Grease and flour a 9x13 inch pan.
In a large bowl mix together eggs, cannaoil, sugar, and vanilla.
Add flour, baking soda, baking powder, salt, and cinnamon. Combine well.
Stir in the carrots and fold in the walnuts.
Pour the mixture into the prepared pan and bake for 50- 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow to the carrot cake to cool in the pan for 10 minutes, then turn over the carrot cake onto a wire rack and allow to cool completely.
Ice with the cream cheese icing when the cake is completely cooled.
Sprinkle with walnuts and serve.