Carrot Cake

This is a very delicious carrot cake. It's a Paula Deen recipe..from her first cookbook. I do tweak a couple of things..so the recipe I post will not be exactly like hers..but not far off. I decrease the amount of pecans inside the cake. I never even liked carrot cake until a few years ago when I made this one...and I was hooked ever since. I hope over the next few days I can post some pictures of my Christmas decorations. I love looking at others for inspiration. Be on the look out for another cake coming up....Red Velvet!

Carrot Cake

2 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 cup chopped pecans (optional)

Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil and mix well; add carrots and pecans. Pour into three 9 inch round greased,floured pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxpaper, and allow to cool completely before frosting.

Frosting

One 8oz package cream cheese, softened
1 stick butter
One 16oz box powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans

Combine all ingredients except for nuts and beat until fluffy. Stir in nuts. Frost cake.