Food
Carrot Cake
By Yankee Magazine|Jan 29 2007|
Yield
8-10
Ingredients
2 cups sugar
3 eggs
2 1/2 cups flour
1 1/2 cups salad oil
2 cups grated carrots
1 cup pecans, chopped
1 small can crushed pineapple and juice
1/2 tsp salt
2 tsp baking soda
2 tsp vanilla
Carrot Cake Icing
2 cups sifted powdered sugar
8 oz Philadelphia Cream Cheese
1 tsp vanilla
1 tsp butter
half cup chopped, pecans, if desired
Instructions
Mix all cake ingredients. Pour into cake pan bake at 350 degrees 45 minutes to 1 hour
