Carrot Cake

CAKE Ingredients

2C             Sugar

1C             Vegetable Oil

4                Whole Eggs

2C             All-purpose Flour

1/2t          Salt

1t              Baking Soda

1t              Baking Powder

1t              Ground Cinnamon

2C             Grated Carrots

ICING Ingredients

1/4lb        Regular Butter, Softened

8oz           Cream Cheese

1lb            Powdered Sugar

2t              Vanilla

1C             Pecans, Chopped Finely

Process for cake

Preheat oven to 350F

Mix together the sugar, oil and eggs in a large bowl.

In another bowl sift together flour, salt, baking powder, baking soda and cinnamon.

Add to first mixture and combine.

Add carrots and mix well.

Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex)

Bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.

Process for Icing

In larger bowl, cream butter and cream cheese.

Add sugar and vanilla and blend

Mix in the nuts.

Spread on cooled carrot cake.