Categories: Dessert

Ingredients

• 1-1/2 C corn or peanut oil, plus more for pans
• 1 lb carrots, approximately
• 2 C sugar
• 4 large eggs
• 2 C all-purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1/2 C coarsely chopped pecans
• Cream Cheese Frosting (see other recipe)

Directions

1. Preheat oven to 325 degrees. Oil (3) 9" cake pans. Line bottoms with parchment paper and oil the paper.

2. Trim, peel and grate the carrots. You should have (3) cups. Set aside.

3. Combine sugar and 1-1/2 cups oil in the bowl of an electric mixer and start beating. Add eggs one at a time, beating well after each addition.

4. Sift together the flour, baking powder, baking soda and salt. Add to batter, beating on medium speed. Stir in grated carrots and pecans.

5. Spread batter in pans and bake 45 minutes. Allow cakes to cool in racks, remove from pans, peel off paper and ice with cream cheese frosting.

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