Cake:
- 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 confectioners XXX powdered sugar
- 1 TSP vanilla
Oven: 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.
Yields 3 9″ round cakes.