This is simply delicious! No raisins, no pineapple, just yummy, moist carrot cake. I suggest making this the night before serving, it tastes better the next day. I also like to eat it chilled best. Carrot Cake
4 eggs
1 1/4 cup vegetable oil
2 cups sugar
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinammon
3 cups carrots, grated
Frosting
1 stick butter
8 oz cream cheese
4 cups powdered sugar
1 tsp vanilla
1 cup chopped pecans
Beat eggs, oil, sugar and vanilla. In separate bowl, mix flour, baking powder and soda, salt and cinammon. Add dry ingredients to wet and stir in carrots. Pour into greased 9 X 13 pan. Bake at 350 degrees for 40 minutes or until done. Let cool before frosting.
For frosting, mix soft butter, softened cheese, sugar and vanilla until smooth. Stir in pecans last. Frost cake when cool. Refrigerate cake.
