Carol’s Carrot Cake
Contributed byCarol Van Swearingen
Ingredients
- 2 cup sugar
- 1 1/2 cup Wesson oil
- 4 eggs
- 1 teaspoon baking soda
- 2 cup sifted flour
- 1 teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 3 cup grated carrots (can use blender)
- 3/4 cup chopped pecans (divided)
- 1/2 package powdered sugar
- 4 ounce cream cheese
- 3/8 stick butter
- 1 teaspoon vanilla
Yield: 24 Servings
Prep Time: 30 minutes
Cook Time: 50 minutes
Instructions
Mix sugar, oil and eggs. Sift flour, soda, salt and cinnamon. Mix dry ingredients with egg mixture. Add carrots and 1/2 cup pecans. Mix well. Bake in a 9 x 13-inch pan for 50 minutes at 350°. Cake is moist and delicious.
Frosting for sheet cake (double if for layer cake): Warm butter and cheese to room temperature. Mix powdered sugar, butter and cream cheese. Stir in vanilla and 1/4 cup nuts. Frost cake.
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