Pecan Carrot Cake

by: Morgan Paulk

2 c. Sugar

1 c. Canola Oil

4 Eggs

2 c. All Purpose Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Cinnamon

1/2 tsp. salt

2 c. Grated Carrots

1 c. Chopped Pecans

Blend sugar, oil and eggs in a mixer. Sift together flour, baking soda, baking powder, cinnamon and salt in a large bowl. Add dry ingredients into the mixer and blend until well combined. Add grated carrots and pecans and mix together. Pour batter into greased and floured baking pans. Cook in the over at 350 degrees for 35 minutes. Let cool and then frost with icing.


1 stick of Softened Butter

1 16 oz. Pkg of Softened Cream Cheese

2 tsp. vanilla extract

1 lb. powdered sugar

Place the butter and cream cheese into a bowl. Mix together. Sift powdered sugar into the bowl and mix it in. Add the vanilla. Mix thoroughly. Ice the cakes.


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