Carrot Cake III
Original recipe makes 1 - 9x13 inch cake
a.. 4 eggs
b.. 1 1/4 cups vegetable oil
c.. 2 cups white sugar
d.. 2 teaspoons vanilla extract
e.. 2 cups all-purpose flour
f.. 2 teaspoons baking soda
g.. 2 teaspoons baking powder
h.. 1/2 teaspoon salt
i.. 2 teaspoons ground cinnamon
a.. 3 cups grated carrots
b.. 1 cup chopped pecans
c.. 1/2 cup butter, softened
d.. 8 ounces cream cheese, softened
e.. 4 cups confectioners' sugar
f.. 1 teaspoon vanilla extract
g.. 1 cup chopped pecans
Directions
1.. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13
inch pan.
2.. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons
vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in
carrots. Fold in pecans. Pour into prepared pan.
3.. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Let cool in pan for 10
minutes, then turn out onto a wire rack and cool completely.
4.. To Make Frosting: In a medium bowl, combine butter, cream cheese,
confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth
and creamy. Stir in chopped pecans. Frost the cooled cake.
a.. PREP 30 mins
b.. COOK 1 hr
c.. READY IN 2 hrs
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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