Carrot Cake With Cream Cheese Icing
- 3 cups self-rising flour
- 2 cups sugar
- 1 tsp. cinnamon
- 1 ½ cups vegetable oil
- 4 large eggs, slightly beaten
- 2 cups carrots, grated (2 medium)
- 1 cup pecans, chopped
- 1 (8 oz.) package cream cheese, softened
- ½ cup butter, softened
- 1 pound powdered sugar
- 1 tsp. vanilla extract
Preheat the oven to 325 degrees F. Grease and flour a 10 inch tube or Bundt pan. Combine the flour, sugar and cinnamon in a large bowl. Stir in the oil. Mix in the beaten eggs, carrots and pecans. Pour the mixture into the prepared pan, and bake 1 hour. Cool 10 minutes before removing from the pan. Cool completely before icing.
To make the icing: In a medium bowl, mix the cream cheese and butter. Beat in the powdered sugar and vanilla. Ice the top and sides of the cake. Keep refrigerated.
Makes 16 servings
Tested in the THASC kitchen. Photo by THASC.
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