Carrot Cake

Cake:

• 4 eggs
• 1 ½ cups vegetable oil
• 2 cups sugar
• 2 cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ¼ teaspoon salt
• 3 cups grated carrots

Icing:

• 1 8-oz package cream cheese, softened
• 1 stick butter, softened
• 1 16-oz box 4X powdered sugar
• 1 ½ teaspoons vanilla
• 1 cup pecans, chopped

Cake: Blend together eggs and oil. Sift sugar and other dry ingredients together. Add to egg mixture, mixing well. Add carrots. Blend well. Pour mixture into two 9 inch cake pans which have been greased and floured. Bake at 375 degrees for 30-40 minutes. If a 12½x8x2 inch pan is used, bake at 350 degrees for 45 minutes.

Icing: Cake must be completely cool before frosting. Cream together cream cheese and butter. Add sugar, vanilla, and nuts, mixing well. Frost the cake between layers, top, and sides or frost the top of the 12½x8x2 cake.