Homemade round carrot cake with rich cream cheese icing - best if served on 2nd day.
No servings information available
2 cups of white Sugar
1¼ cups oil
2 cups plain flour
2 teaspoon baking powder
2 teaspoon salt
3 cups grated carrots
¼ teaspoon nutmeg
3 heaping tablespoons cinnamon
1 8 oz cream cheese (softened)
1 stick butter
1 teaspoon vanilla
1 bag powdered sugar
No nutrition information available
For Cake: In one bowl mix sugar, oil and eggs. Set aside. In another bowl mix flour, baking powder, baking soda and salt. Add grated carrots, nutmeg and cinnamon - mix well. Combine both mixtures - mix well.
Grease and flour two round cake pans. Spoon mixture evenly into each pan and bake at 300 degrees for 1 hour or until knife comes out clean. Dump out while hot to keep the cakes from falling apart. Cool completely before adding icing.
For Icing: cream together cream cheese, butter and vanilla. Slowly add powdered sugar in mixture and beat well. Ice cake. Add chopped pecans to top of cake. Can eat immediatly, but best if eaten on 2nd or 3rd day.