Categories: Dessert
Ingredients
- 1-1/2 C corn or peanut oil, plus more for pans
- 1 lb carrots, approximately
- 2 C sugar
- 4 large eggs
- 2 C all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1/2 C coarsely chopped pecans
- Cream Cheese Frosting (see other recipe)
Directions
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Preheat oven to 325 degrees. Oil (3) 9" cake pans. Line bottoms with parchment paper and oil the paper.
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Trim, peel and grate the carrots. You should have (3) cups. Set aside.
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Combine sugar and 1-1/2 cups oil in the bowl of an electric mixer and start beating. Add eggs one at a time, beating well after each addition.
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Sift together the flour, baking powder, baking soda and salt. Add to batter, beating on medium speed. Stir in grated carrots and pecans.
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Spread batter in pans and bake 45 minutes. Allow cakes to cool in racks, remove from pans, peel off paper and ice with cream cheese frosting.