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Thursday, January 31, 2008 Carrot Cake By Article @ 3:23 PM :: 142 Views :: :: Dessert, Cakes   Carrot Cake Cake: 2 c. sugar                    1 ½ c. oil 4 eggs                    2 c. cake flour 2 tsp. baking soda                1 tsp. salt 2 tsp. cinnamon                1 c. chopped pecans 3 ½ c. carrots grated julienne style Frosting: ½ lb. butter, softened            9 oz. cream cheese 3 ½ c. powdered sugar (a 1 pound box) 2 tsp. vanilla Cake: Preheat oven to 325 degrees. Grease two 9-inch round baking pans. Mix sugar, oil, and eggs together. Sift dry ingredients together. Slowly beat dry ingredients into wet. Fold carrots and nuts into batter. Pour into greased pans. Bake for 40-45 minutes. When toothpick inserted in center comes out clean, it is finished. Cool completely on wire rack. Frosting Cream together butter and cream cheese. Slowly beat sugar into mixture. Add vanilla. Beat until very fluffy and creamy. Frost the top of each cake layer with a thick layer of frosting. Kathy Firestone gave me this recipe. This is a fabulous carrot cake. People will request that you make it. Follow the directions exactly as stated, and you will have great, moist carrot cake every time! -Linda