1 (3.5 oz) tub Epicurean Butter Cinnamon & Brown Sugar Flavored Butter, softened
12 oz cream cheese, softened
4 cups sifted powdered sugar
2 tsp vanilla
inch of salt
chopped and whole toasted pecans, for decorating
Directions
Make cake:
Preheat oven to 325°F. Spray two 8-inch round pans with cooking spray and coat with granulated sugar.
In a large bowl, whisk oil, melted butter, and sugars.
Add eggs, one at a time, beating well after each addition. Stir in vanilla.
In a separate bowl, whisk together flour, salt, baking soda, and baking powder.
Fold dry ingredients into wet mixture and stir to combine.
Stir in carrots.
Pour into prepared pans and bake for 30-40 minutes, until tops spring back and a tester inserted in the center of the cake comes out clean. Cool before frosting.
Make frosting:
Use an electric mixer to beat Cinnamon & Brown Sugar Flavored Butter and cream cheese until light and fluffy, about 2 minutes. Gradually add powdered sugar, beating well after each addition. Add vanilla and salt.
