carrot cake

Hey,yall!. What's cookin'? Ion know about you, but in my kitchen, we're making CARROT CAKE! Yeah, that's right, we're making a nice, gooey, moist carrot cake, So let's start with it.

INGREDIENTS(everything at room temperature)

1. 3 eggs

2. 3/4 cup oil(any oil but mustard)

3. 1/2 cup sugar

4. 1 cup brown sugar

5. 1/2 spoon vanilla extract

6. 2 cup all-purpose flour

7. 2 teaspoon baking powder

8. 1/2 teaspoon baking soda

9. 1/2 teaspoon salt

10. 1 teaspoon cinnamon powder

11. 2 cups shredded carrot

12. 1 cup pecans

13. 3 cups powdered sugar

14. cream cheese

15. 4 tablespoons unsalted butter

16. 1 teaspoon lemon juice

17. food color

take 2 deep bowls and add the eggs, oil, sugar, brown sugar, vanilla and add while whisking gently, then attach a strainer to the other bowl and add the flour, baking powder, baking soda, salt, cinnamon powder, and strain it while lightly tapping in the bowl, then add your carrots and keep both of the bowls aside, then take two oven pans and parchment paper, and cut the paper according to the size of the pans then grease the pans with oil, and keep parchment on them and grease again, while doing all this, microwave the pekans for 2 minutes and chop them real tiny. then add the dry ingredients to the liquid ingredients and add the only 3/4cup of pecans, and add the batter into the pans, then preheat your oven at 350 degrees Fahrenheit for 20 minutes then bake your batter at the same temperature for 25 minutes, once done, let cool for 30 minutes at room temperature. then take your cake out on a plate and strain your powdered sugar into a bowl for icing. then add the cream cheese and butter to a stand mixer and mix for 30 seconds, then add half of the sugar and mix again, then add the lemon juice and half teaspoon vanilla and mix again. then add the rest of the sugar and mix again. then what you gotta do is cut a piece of cardboard into a circle and wrap it with aluminum foil and keep it onto a cake spinner( you're also gonna need a palette knife), then keep the bigger cake onto the cardboard, take a nice big scoop of the icing and keep it on the cake then spread it with the palette knife on all sides then keep the smaller cake on the cake and repeat. then spread it all on the sides including the sides of the cake but don't make it too smooth as the pecans are gonna fall off the sides if it's too smooth, then start spreading the pecans on the side, then add it to the borders of the cake and keep it in the fridge, then take the rest of the icing and add one more tablespoon of powdered sugar and mix with your hands, then take two bowls and add equal parts of it to them, then add green food color in one and orange in one and mix it, then take 2 Ziploc bags and add the separate colors in separate bags, then close them after spreading. then make the tiniest hole in of the corners and take your cake out and make a line of orange in the middle and add a little bit of green on the tip and repeat on other spots until there's not a lotta space left and VOILA! YOUR CAKE IS READY. Damn this was long, but it was worth it for a nice carrot cake. I betcha this will be the best cake you'll ever eat. This cake was suggested by a close friend, Shreya, here's your wish, see ya next Sunday!