CARROT CAKE

By sallytrejo

Ingredients

• Frosting:
• 2 2 2 C. sugar
• 2 2 2 c. flour
• 2 2 2 tsp. baking soda
• 2 2 2 tsp. cinnamon
• 1 1 1 tsp. salt
• 1 1/2 1 1/2 1/2 C. oil
• 3 3 3 C. carrots, grated
• 4 4 4 eggs
• 3 1/2 3 1/2 1/2 C. powdered sugar, sifted
• 8 8 8 oz. cream cheese, room temperature
• 1 1 1 tsp. vanilla
• 1/2 1/2 1/2 C. butter, softened
• 1 1 1 C. pecans, chopped

Preparation

Step 1

Preheat oven to 350F. Combine sugar, flour, soda, cinnamon and salt. Mix in oil and add one egg at a time, beating well after each addition. Stir in carrots. Bake in a 9 by 13 inch pan for 40-45 minutes.
loaf pan- 60 minutes
2 round cake pans- 35 minutes
Cool and frost.
May add 1 cup nuts, raisins or crushed pineapple.

Frosting:
Cream butter and cream cheese together until fluffy. Add sugar and vanilla. Stir in nuts and frost cake.

Nuts may be used in cake instead of frosting.