1 c. oil
2 c. sugar
2 c. flour
1 tsp. salt
2 tsp. soda
2 tsp. cinnamon
3 c. carrots, finely grated
1 c. pecans, chopped
Beat sugar, oil and eggs. Add dry ingredients and blend
well. Slowly mix in carrots and pecans. Bake in layer, loaf
or 13 x 9 x 2-inch pan. Bake at 350 degrees for 35 minutes. Frost
Carrot Cake Icing:
8 oz. cream cheese
2 tsp. vanilla
1/4 c. butter
1 box powdered sugar
Cream the cream cheese and butter well. Add vanilla and
powdered sugar; beat well. Spread on cooled cake.
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