Carrot Cake With Cream Cheese Frosting

I found this recipe in my Mom's Recipe Box. I am sure she clipped it out because this recipe does not contain raisins or pineapple or coconut in the cake. It is to be made as a three layer cake, so there is lots so icing per bite -- This would be important if I were serving to my husband ; )

• Ready In: 1 hr
• Serves: 10-12
• Yields: 1 Three Layer Cake

Ingredients

• 3  cups carrots, grated
• 2  cups flour
• 2  cups sugar
• 2  teaspoons baking soda
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon ground cinnamon
• 4  eggs, well beaten
• 1 1⁄2 cups  vegetable oil
• 1  teaspoon vanilla extract

• Cream Cheese Frosting

• 16  ounces powdered sugar
• 8  ounces cream cheese, softened
• 1⁄2 cup butter, softened
• 1  teaspoon vanilla extract
• 1  cup pecans, chopped

Directions

1. Preheat oven to 350 degrees F.
2. Grease and flour three 9" cake pans.
3. Combine first 7 ingredients (carrots, flour, sugar, baking soda, baking powder, salt and cinnamon); stir in eggs, oil, and vanilla.
4. Spoon batter into the 3 prepared pans; bake for 30 minutes or until cakes test done.
5. Spread with Cream Cheese Frosting (recipe follows) between layers while still warm.
6. Cream Cheese Frosting:.
7. Cream together powdered sugar, cream cheese, butter and vanilla until well blended; sir in pecans. This is be enough icing to frost the tops of three 9" layer cakes.