Carrot Cake
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoon cinnamon
2 cups pecans, chopped
3 cups carrots, shredded
MIX sugar, oil, adding eggs, one at a time. ADD sifted dry ingredients and mix well. STIR in carrots and pecans. MIX well.
Pour batter into a 13X9" glass baking dish or a large bundt pan or use three 8" cake pans that have been sprayed with bakers joy.
Bake at 300F degrees for about 45 minutes or until done when tested with a toothpick.
Cool completely and frost with icing below.
ICING
1 lb. box powdered sugar
8 oz. cream cheese (softened at room temp)
2 teaspoons vanilla
1 stick butter (softened at room temperature)
Pecans, chopped (optional for topping)
Cream butter and cream cheese together until soft and fluffy. Add powdered sugar and vanilla, beat well. Frost cake. Sprinkle chopped pecans over top.
Very good!
Have a great day!
Granny Ann
Granny Ann's
Cake Section
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