old fashioned carrot cake |
1 (9-ounce) package of frozen sliced carrots |
2 cups of sugar |
1 1/2 cups of vegetable oil |
4 eggs beaten |
2 1/2 cups of all-purpose flour |
2 teaspoons of baking soda |
2 teaspoons of cinnamon |
1 teaspoon of salt |
3/4 cup of chopped pecans (divided) |
preheat oven to 350 degrees. grease and flour a 9x13-inch baking pan. cook carrots according to the package directions until tender. drain and mash carrots in a large bowl. add sugar,oil and eggs; beat well. |
next mix flour, baking soda, cinnamon and salt in a seperate bowl; mix well. beat these ingredients into the carrot mixture. stir in 1/2 cup of pecans. pour batter into pan. bake for 40 minutes. let cake cool in the pan on a wire rack. |
frosting |
1/2 cup of butter or margerine, softened |
8 ounces of cream cheese softened |
1 teaspoon of vanilla extract |
3 1/2 cups of confectioners sugar (powdered sugar) |
