4 eggs
2 teaspoons baking powder
2 cups sugar
1 cup pecans, chopped
4 cups grated carrots
1 cup vegetable oil
2 cup flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons baking powder2 cups sugar
1 cup pecans, chopped
4 cups grated carrots
1 cup vegetable oil
2 cup flour
2 teaspoons baking soda
2 teaspoons cinnamon
Cream Cheese Frosting:
1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar
2 teaspoons vanilla extract
8 oz. cream cheese, softened
1 box powdered sugar
2 teaspoons vanilla extract
Carrot Cake Directions:
Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil. Mix until just blended and then add the carrots and pecans. Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.
