2 1/2 c Flour 3 c Finely shredded carrots
2 c Granulated sugar 1 1/2 c Cooking oil
1/2 ts Salt 4 Eggs
2 ts Baking soda 1 c Chopped pecans
2 ts Ground cinnamon
Combine flour, sugar, salt, baking soda and cinnamon in a large mixer
bowl. Add carrots, oil and eggs. Beat with electric mixer until
combined. Stir in pecans. Pour batter into 3 greased and floured 9
inch round cake pans. Bake in 3350 F oven for 25-30 minutes, or until
done. Cool on wire racks for 10 minutes, then remove cakes from pans
and cool. Frost with Cream Cheese Frosting.
%%%%% CREAM CHEESE FROSTING %%%%%
8 oz cream cheese, softened 1/2 cup margarine, softened 2 tsp vanilla
4 1/2 cups sifted confectioner’s sugar
Beat together cream cheese, margarine and vanilla until light and
fluffy. Gradually add the confectioner’s sugar until you have
preferred spreading consistency. Frost tops and and sides of cake.
Origin: Women’s Circle, Creative Cooking Shared by: Sharon Stevens,
Feb/94
Yields
12 servings