Carrot cake
Ingredients
- 4 eggs
- 2 C sugar
- 1 ½ C self-rising flour
- 2 Tbsp cinnamon
- 1 Tbsp vanilla
- 2 (4 oz) jars of baby food carrots
- 1 1/2 C chopped pecans
- For the icing:
- 8 oz cream cheese, softened
- 1 stick of butter
- 1 lb powdered sugar
Directions
Preheat oven to 325°. Whisk together the first five ingredients in a large bowl. Stir in the baby food carrots and chopped pecans. Mix well and pour into greased and floured 9×13-inch baking pan. Bake 45 minutes. Meanwhile, mix all icing ingredients in bowl with hand mixer until creamy and smooth. Spread on cooled cake. Sprinkle top with more chopped pecans. Serves 20.
