Carrot Cake

By JudyS

Ingredients

• For cake:
• 4 eggs
• 1-1/4 cups vegetable oil
• 2 cups sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 3 cups grated carrots
• 1 cups chopped pecans (optional)
• For frosting:
• 1/2 cups oleo, softened
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans

Preparation

Step 1

1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan
2. In a bowl, beat together eggs, oil, sugar, and 2 tsp vanilla.
3. Mix in flour, baking soda, baking powder, salt and cinnamon.
4. Stir in carrots.
5. Fold in pecans (if desired)
6. Pour into prepared pan.
7. Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let cool in pan for 10 minutes and then if desired, turn out onto a wire rack and cool completely. I leave the cake in the pan and frost/serve that way.

Frosting:
1. In a medium bowl, combine oleo, cream cheese, confectioners' sugar, and 1 tsp vanilla.
2. Beat until the mixture is smooth and creamy.
3. Frost the cooled cake.
4. Sprinkle nuts on top of frosting.

Serve & enjoy!!