Cream Cheese Iced Carrot Cake
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Grated carrot||3 Cup (48 tbs)|
|Coarsely chopped pecans/Walnuts||1 1⁄2 Cup (24 tbs)|
|Cream cheese icing||1 1⁄2 Cup (24 tbs)|
Preheat oven to 350°F.
Grease and flour 13 x 9-inch baking pan.
Beat eggs and oil in small bowl.
Combine flour, sugar, baking soda, baking powder, cinnamon and salt in large bowl.
Add egg mixture; mix well.
Stir in carrots and pecans.
Pour into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean.
Cool completely on wire rack.
Spread with Cream Cheese Icing.
Cream Cheese Icing: Combine 1 box (16 ounces) powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup margarine, softened and 1 teaspoon vanilla in medium bowl.
Beat until smooth.