Carrot Cake

By pattie_d

Excellent! I used 2 cups of carrot remains from juicing. Cake was very moist.

Ingredients

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups sugar
• 2 cups flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon
• few drops vanilla (optional)
• 3 cups grated carrots
• 1/2 cups chopped pecans

Details

Servings 12
Adapted from cooks.com

Preparation

Step 1

Beat eggs, mix with oil, then sugar. Combine dry ingredients then mix all together. Add grated carrots and pecans.
Bake in three greased 8" cake pans or 9" tube pan at 350F for about 25-30 minutes (depends on pan used) or until a toothpick inserted in center of cake comes out nearly clean.

Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:
1 lb. confectioners' sugar, sifted
1/4 lb. butter, softened
1 8-oz. pkg. cream cheese, softened
2 tsps. vanilla
1/2 cup chopped pecans
Combine butter and cream cheese. Stir in sugar, add vanilla and pecans. Ice cake.