CARROT CAKE

By curly

Ingredients

• 4 eggs
• 1 ½ cups vegetable oil
• 2 cups all-purpose flour
• 2 cups sugar minus 2 tablespoons
• 1 ¼ tsps baking soda
• 1 ¼ tsps baking powder
• 2 tsps ground cinnamon
• ¼ tsp salt
• 3 cups grated carrots
• 1 ½ cups coarsely chopped pecans or walnuts
• Cream cheese icing (recipe follows)

Preparation

Step 1

Preheat oven to 370 degrees. Grease and flour 13 x 9 inch baking pan. Beat eggs and oil in large bowl. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in small bowl. Add to egg mixture; mix well. Stir in carrots and pecans. Pour into prepared pan. Bake at 50 minutes or until wooden pick inserted into center comes out clean. Cool completely on wire rack. Spread with cream cheese icing.

Cream Cheese Icing: Combine 1 box (16 ounces) (3 cups) powdered sugar, 1 package (8 ounces) cream cheese, softened, ½ cup butter, softened, and 1 tsp vanilla in medium bowl. Beat until smooth.