MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sigrid's Carrot Cake
Categories: Desserts, Vegetables, Nuts
Yield: 12 Servings

2 c Sugar
1 c Oil
4 lg Eggs
2 c All-purpose flour; more for
- dusting
1 ts Baking powder
1 ts Baking soda
1 ts Ground cinnamon
1/2 ts Salt
2 c Grated Carrots
Butter; for greasing

MMMMM---------------------------ICING--------------------------------
1/4 lb Butter; softened
8 oz Cream cheese; softened
1 lb Powdered sugar
2 ts Vanilla
1 c Pecans; chopped real fine

FOR THE CAKE: Set the oven @ 350ºF/175ºC.

Mix together the granulated sugar, oil and eggs in a
large bowl. In another bowl, sift together the flour,
baking powder, baking soda, cinnamon and salt. Add the
flour mixture to the sugar mixture and combine. Then
add the carrots and mix well. Pour the batter into a
greased and floured Bundt pan and bake until done,
about 45-50 minutes. Leave to cool completely.

(NOTE: you can also make the cake in a sheet pan,
cupcake pan, or loaf pan. Just adjust the baking
time accordingly.)

MEANWHILE, FOR THE ICING: In a larger bowl, cream the
butter and cream cheese together. Add the powdered
sugar and vanilla and blend. Then mix in the pecans.
Spread the icing on the completely cooled carrot cake,
then sprinkle some reserved chopped pecans all over
the top.

Eat. Faint. Repeat as needed.

By Ree Drummond

RECIPE FROM: http://tastykitchen.com

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