Cake
1 cup brown sugar
3/4 tsp salt
1 1/3 tsp baking powder
1 tsp baking soda
1 1/3 tsp cinnamon
1 cup oil (or butter)
2 cups finely grated carrots
1 cup chopped pecans
1 cup oil (or butter)
3 eggs
1 1/2 cups flour
3/4 tsp salt
1 1/3 tsp baking powder
1 tsp baking soda
1 1/3 tsp cinnamon
1 cup oil (or butter)
2 cups finely grated carrots
1 cup chopped pecans
1 cup oil (or butter)
3 eggs
1 1/2 cups flour
- Beat together sugar and oil
- Add eggs one at a time
- While continuing to blend, sift flour, salt, baking powder, soda, and cinnamon together
- Add to first mixture and fold in carrots and nuts
- Bake in two eight or nine-inch greased pans at 300 degrees for 35-40 minutes
- Cool on rack for 5 minutes, then remove from pans
Icing
8 oz softened cream cheese
1/8 cup softened butter
2 tsp vanilla
2 cups icing sugar
1/8 cup softened butter
2 tsp vanilla
2 cups icing sugar
-
- Mix cream cheese, butter, icing sugar, and vanilla
- Beat until well blended
- Ice top of each cake