2 C sugar
2 C cake flour
1 TSP baking soda
2 TSP cinnamon
1 TSP salt
1½ C vegatable oil
3 C carrots (very finely grated)
4 eggs
1 TSP vanilla
1 C pecans or walnuts (coarsely chopped)
Icing:
8 OZ cream cheese
½ C butter
1 LB box confectioners XXX powdered sugar
1 TSP vanilla
Temperature: 350
Mix all dry ingredients together. Add eggs & oil and mix well. Add Carrots and beat on medium speed for 2 minutes. Add vanilla. Fold in nuts. Pour into three 9” round cake pans (floured and greased or lined with parchment on bottom). Bake for 25-30 minutes. Cool completely. Frost with cream cheese icing.