Carrot cake w/o pineapples

1 Servings

Ingredients

Quantity Ingredient
2 cups Sugar
1½ cup Vegetable oil
4 Eggs, well beaten
2 teaspoons Baking soda
2 teaspoons Baking powder
2 teaspoons Cinnamon
1 teaspoon Salt
2 cups Flour
1 cup Chopped pecans
3 cups Grated carrots

Directions

Preheat oven to 325 degrees. Grease and flour 3 layer pans or 1 bundt pan. Mix sugar and oil together. Add eggs and mix well.

Combine dry ingredients and stir in. Mix until smooth. Add pecans and carrots. Pour into pan(s). Bake at 325 -- 30 minutes for layers, 1 hour for bundt pan. Cake is done when a knife inserted near the center comes out clean. Frost when completely cool.

CREAM CHEESE FROSTING

1 box (16 oz?) confectioner's sugar 8 oz cream cheese, softened ¼ cup butter, softened 1 tsp lemon extract Blend well and spread on cool cake.

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