Categories: Cake, Desserts, untested

Ingredients

• Cake:
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 cups grated carrots
• Icing:
• 1 stick (1/4 pound) regular butter, softened
• 1 package (8 ounce) cream cheese
• 1 pound powdered sugar
• 1 cup pecans, chopped finely
• 2 teaspoons vanilla

Directions

1. Mix sugar, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured (or Baker’s Joyed) pan (Bundt, sheet cake, 9 × 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use. Cool completely.

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

3. Eat. Faint. Repeat as needed.

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