Carrot Cake

Name: Carrot Cake
Ingredients: 1-1/2 cups (350 ml) Wesson oil; 2 cups (475 ml) sugar; 2 cups (475 ml) self-rising flour; 4 eggs; 3 cups (700 ml) grated carrots; 1 tsp (5 ml). cinnamon; 1 tsp (5 ml). vanilla; 1 lb (.5 kg). confectioners' sugar; 1 stick margarine, softened; 1 (8 oz (224 grm).) cream cheese, room temperature; 1 tsp (5 ml). vanilla; 1 cup (225 ml) chopped pecans (stirred into batter, or sprinkled on top after frosting)

12 ingredients

9 steps

Ingredients

1-1/2 cups (350 ml) Wesson oil
2 cups (475 ml) sugar
2 cups (475 ml) self-rising flour
4 eggs
3 cups (700 ml) grated carrots
1 tsp (5 ml). cinnamon
1 tsp (5 ml). vanilla
1 lb (.5 kg). confectioners' sugar
1 stick margarine, softened
1 (8 oz (224 grm).) cream cheese, room temperature
1 tsp (5 ml). vanilla
1 cup (225 ml) chopped pecans (stirred into batter, or sprinkled on top after frosting)

Directions

1

Preheat oven at 350 degrees (175 C.).
2

In a large bowl, combine all cake ingredients and beat on medium speed about 3 minutes.
3

Make sure that all ingredients are mixed well.
4

Grease and flour 2 (9 inch) cake pans or one bunt pan.
5

Divide batter evenly between pans and bake for approximately 1 hour (1 1/2 hours at 350 degrees (175 C.) for bunt pan), or until toothpick inserted in center comes out clean.
6

Cool in pans for 10 minutes (15 minutes for bunt pan) then turn out the cakes and cool on a wire rack.
7

Mix all frosting ingredients except nuts, very well on medium speed until creamy.
8

Nuts may be stirred in or sprinkled on.
9

Frost cakes.