2 c All-purpose flour
2 c Sugar
2 ts Baking powder
1 ts Baking soda
1 ts Salt
2 ts Cinnamon
1 1/2 c Oil
3 c Grated carrots
4 Eggs
1/2 -(up to)
1 c Pecans; chopped
-ICING-
8 oz Softened cream cheese
1 Box powdered sugar
2 ts Vanilla
1/2 Stick butter; softened
CAKE: Sift dry ingredients into large bowl. Add oil & mix thoroughly. Add
eggs, one at a time. Mix thoroughly. Fold in carrots & pecans. Pour into 3
greased & floured 9-inch pans. Cook at 325 for 30 minutes. Cool. ICING:
Cream butter & cream cheese until smooth. Add vanilla & sugar. Ice between
layers & on top. (NOTE: Additional ingredient: 1 small can crushed
pineapple. Drain, reserving juice. Use a LITTLE pineapple juice with the
icing. Punch holes in each layer of cake as you stack layers, drizzling
pineapple juice on cake before icing each layer. After icing, put drained
pineapple & chopped pecans on top.)
RITA A. JOHNSON
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings