Carrot Cake

Ingredients

Cake
• 4 eggs
• 2 c. sugar
• 1 ½ c. oil
• 2 c. flour
• 2 tsp. baking soda
• 1 tsp salt
• 2 c. grated carrots
• 1 cup chopped pecans
Icing
• 2 - 8 oz. cream cheese @ room temp.
• 1 stick butter at room temp.
• 2 tsp. vanilla
• 2 cups conf. sugar, sifted
• 1 ½ cups chopped pecans

Instructions

Cake
1. Preheat oven to 300 degrees.
2. Beat eggs until frothy.
3. Add sugar and oil. Mix well
4. Sift together dry ingredients (reserve enough to coat pecans)
5. Fold dry ingredients into batter, alternating with carrots.
6. Begin and end with flour.
7. Add coated pecans.
8. Pour evenly into 3 greased & floured nine inch pans.
9. Bake @ 300 30-40 minute – cool on baking racks.
Icing
10. Mix softened cream cheese & butter.
11. Add 2 tsp. vanilla.
12. Add conf. sugar, mix until smooth.
13. Add pecans.