Carrot Amazingness

Jackie made this for Michelle's birthday this year. She brought it IN to the restaurant and we LIT CANDLES and ate it there! It was amazing. Truly. Never shall I eat another carrot cake--this is the only recipe to have!

Carrot Cake

   

Ingredients

Cake                                                                     

• 2 cups granulated sugar                                
• 1 cup vegie oil                                                
• 4 eggs                                                                  
• 2 cups all-purpose flour                                  
• 1 tsp baking powder                                       
• 1 tsp baking soda                                           
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 cups grated carrots
• butter/spray for greasing

Frosting

• 1 stick softened butter
• 1 pkg (8 oz) softened cream cheese
• 1 lb. powdered sugar
• 2 tsp vanilla extract
• 1 cup pecans, (finely chopped) 

Directions:      

For the cake:  Preheat the oven to 350^o .  Mix together the granulated sugar, oil and eggs in a large bowl.  In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.  Add the flour mixture to the sugar mixture and combine.  Then add the carrots and mix well.  Pour the batter into a greased and floured Bundt (boont) pan and bake until done, about 50 minutes.  Leave to cool completely.     

Meanwhile, for the icing:  In a larger bowl, cream the butter and cream cheese together.  Add the powdered sugar and vanilla and blend.  Then mix in the pecans.  Spread the icing on the cooled carrot cake.  It makes a lot of icing - much more than you need.

Warning:  I never said it was good dietary-wise.

But it is yummy!