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Carrot Cake

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • FOR CAKE:
  • 2 cups Sugar
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • 2 cups All-purpose Flour
  • 1/2 ½ teaspoons Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 2 cups Grated Carrots
  • _____
  • For Icing
  • 1 stick Regular Butter, Softened
  • 1 package (8 Oz) Cream Cheese
  • 1 pound Powdered Sugar
  • 2 teaspoons Vanilla
  • 1 cup Pecans, Chopped Finely

Details

Servings 24

Preparation

Step 1

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. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.

Icing:

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Eat. Faint. Repeat as needed.

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