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Carrot Cake

A moist and delicious perfect-for-fall cake with cream cheese icing

Carrot Cake

3 c. grated carrots
2 c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
4 eggs, well beaten
1 ½ c. vegetable oil
1 tsp. vanilla

Combine first seven ingredients; stir in eggs, oil, vanilla, mixing well.
Spoon into 3 greased and floured 9” pans; bake at 350° for 30 minutes or until done. Spread frosting between layers and on top of cake while still warm.

Cream Cheese Frosting

1 lb. powdered sugar
1 8-oz. package cream cheese, softened
½ c. butter, softened
1 tsp. vanilla
1 c. chopped pecans

Cream first four ingredients; stir in pecans.

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This entry was posted at 8:00 am on 10/13/07 | tagged: Recipes.
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