Carrot cake w/o pineapples
1 Servings
Ingredients
| Quantity | Measure | 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.