Carrot Cake

http://www.bakerita.com/carrot-cake/

Carrot Cake

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 1 large cake

Ingredients

For the cake
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups grated carrots
For the frosting
1 stick butter, softened
1 package (8 oz) cream cheese
1 pound powdered sugar
2 teaspoons vanilla extract
1 cup pecans, toasted, cooled and chopped finely

Instructions

For the cake
Preheat oven to 350F.
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 the flour mixture to first mixture and combine. Then add carrots and stir in gently. Pour into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until cooked through, 25 minutes (sheet cake) to 50 minutes (Bundt pan), depending on the pan you use.
Cool completely before frosting.
For the frosting
In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend together very well until creamy, then mix in the nuts. Spread on cooled carrot cake. Enjoy!

Notes

Recipe minorly adapted from Pioneer Woman