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.