Sigrid’S Carrot Cake

Name: Sigrid’S Carrot Cake
Ingredients: FOR THE CAKE:; 2 cups Sugar; 1 cup Vegetable Oil; 4 whole Eggs; 2 cups All-purpose Flour; 1/2 teaspoons Salt; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Ground Cinnamon; 2 cups Grated Carrots; _____; For Icing; 1 stick Regular Butter, Softened; 1 package (8 Oz) Cream Cheese; 1 pound Powdered Sugar; 2 teaspoons Vanilla; 1 cup Pecans, Chopped Finely

17 ingredients

7 steps

Ingredients

FOR THE CAKE:
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour
1/2 teaspoons Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots
_____
For Icing
1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely

Directions

1

Cake:
2

Preheat oven to 350F
3

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker's Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.
4

Cool completely.
5

Icing:
6

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.
7

Eat. Faint. Repeat as needed.