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2 c. sugar 2 1/2 c. plain flour 1 1/2 c. oil 4 eggs 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. vanilla 1 c. chopped pecans 3 c. grated carrots Sift together sugar, flour, baking soda, baking powder, salt and cinnamon in a large mixing bowl. Add oil, eggs and vanilla; beat on medium speed until well blended. Stir in carrots and pecans. Bake in 3 greased and floured 9-inch round pans at 325 degrees for 25 minutes or until firm in the middle. Remove from pans and cool completely on rack. Frost with cream cheese frosting. Icing: 2 (8 oz.) pkg. cream cheese, softened 1 stick margarine, softened 2 tsp. vanilla 2 boxes confectioners sugar 1 1/2 c. chopped pecans Beat cream cheese and margarine until smooth. Add sugar and mix until well blended. Add vanilla and blend. Stir in pecans. Spread between layers, on top and sides of cake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |