Carrot Cake #31

                                  Carrot Cake (page 72)


1 1/2 cups corn oil

1 pound carrots, (3 cups grated)

2 cups sugar

4 large eggs

2 cups all-purpose flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt
1/2 cup coarsely chopped pecans

Cream cheese frosting

1. Preheat oven to 325 degrees. Oil 3 9-inch cake pans. Line bottoms with parchment paper and oil the paper.

2. Trim, peel and grate the carrots. You should have 3 cups. Set aside.

3. Combine sugar and 1 1/2 cups oil in the bowl of an electric mixer, and beat.Add eggs one at a time, beating well after each addition. 

4. Sift together the flour, baking powder, baking soda and salt. Add to batter, beating on medium speed. Stir in grated carrots and pecans. 

5. Spread batter in pans and bake 45 minutes. Allow cakes to cool on racks, remove from pans, peel off paper, and ice with cream cheese frosting. Serves 8-10 people.