Recipe information
Yield
serves 16 to 20
Ingredients
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 1/2 cups chopped pecans (optional)
Frosting
One 8-ounce package cream cheese
8 tablespoons (1 stick) butter
One 16-ounce box powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans
Preparation
Step 1
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
Step 2
Combine all ingredients except for nuts and beat until fluffy. Stir in nuts. Frost cake.
