Carrot Cake

Ingredients

• 4 beaten eggs
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon (optional)
• 1/2 teaspoon baking soda
• 3 cups finely shredded carrots* (lightly
  
• packed)
• 3/4 cup cooking oil
• 1 recipe Cream Cheese Frosting
• 1/2 cup toasted, finely chopped pecans
  
• (optional)

Directions

1. Allow eggs to stand at room temperature for 30
minutes. Meanwhile, grease and flour two 9x1-1/2-inch
round cake pans; set pans aside. In a large mixing bowl
combine flour, sugar, baking powder, cinnamon (if
desired), and baking soda.

2. In another mixing bowl combine eggs, carrots, and
oil. Add egg mixture to flour mixture. With a spoon,
stir until combined. Pour batter into the prepared pans.

3. Bake in a 350 degree F oven for 30 to 35 minutes or
until a toothpick inserted near the centers comes out
clean. Cool on wire racks for 10 minutes. Remove from
pans. Cool thoroughly on racks.

4. Frost tops and sides with Cream Cheese Frosting. If
desired, sprinkle chopped pecans over frosting. Store
cake in the refrigerator for up to 3 days. Makes 12
servings.

*Note: The carrots need to be finely shredded or they
may sink to the bottom of pan during baking.

Cream Cheese Frosting: 1 - 8-ounce package cream
cheese, softened; 1/2 cup butter or margarine, softened;
2 teaspoons vanilla; and 5-3/4 to 6-1/4 cups sifted
powdered sugar.

Beat cream cheese, butter, and vanilla with electric
mixer until light and fluffy. Gradually add 2 cups of
the powdered sugar, beating well. Gradually beat in
additional powdered sugar to reach spreading con-
sistency. This frosts tops and sides of two 8- or 9-inch
layers. (Halve the recipe to frost a 13 x 9 x 2-inch cake.)
Cover and store frosted cake in the refrigerator.