- 2 cups all-purpose white flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups chopped or broken pecans
- 4 large eggs
- 2 cups granulated white sugar
- 1 ½ cups liquid vegetable shortening
- 2 ½
- 9 ounces room temperature Philadelphia Cream Cheese
- 1 ¼ stick unsalted butter
- 1 ½ boxes (24 ounces) white confectioner’s sugar
- 1 ½ teaspoon vanilla extract
Preheat oven to 350º F.
Prepare two 9” round metal cake pans, coat lightly with oil and dust lightly with flour on bottom and sides, or use waxed paper cut to fit bottom of pans and coat sides of pan only.
In a medium size bowl, sift together flour, soda, salt, and cinnamon. Stir in 1 cup of the pecans.
Beat eggs in a large mixing bowl until well mixed, and continue beating on medium while adding granulated sugar, vegetable oil, carrots (will mash while being beaten), and sifted dry ingredients. Bake layers on center rack of oven for 30-35 minutes or until toothpick inserted near center comes out clean.
When layers are finished baking, cool for 5 minutes in pan then invert onto a wire rack. If you used waxed paper, remove at this time. Cool until cake is room temperature.
Prepare frosting by beating together cream cheese, butter, confectioner’s sugar and vanilla until well mixed. Blend in remaining 1 cup pecans.
Put first layer of cake on a cake plate and use ¼-1/3 of frosting to ice the top of layer. Put 2nd layer of cake on top of frosted first layer and ice the top and sides of the cake.
NOTE: Frosted cake freezes well in slices or larger pieces. If you are an icing fiend, double the icing recipe and load it down with the sweet stuff. I normally stir my chopped pecans into my icing so it is bumpy and has nuts everywhere. Do what suits you…it will still be devine.