Carrot Pecan Cake

Diane Schmidt

By
@snakpackmomma

This cake is almost as sweet as the person who gave me this recipe...Mrs. Nancy Visser. Nancy is an amazing person.

Phillipians 1:3-6
"I thank my God upon every remembrance of you, always in every prayer of mine making request for you all with joy, for your fellowship in the gospel from the first day until now, being confident of this very thing, that He who has begun a good work in you will complete it until the day of Jesus Christ."


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Comments:

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

1 1/4 c
vegetable oil
2 c
sugar
2 c
sifted flour
2 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
2 tsp
cinnamon
4 large
eggs
3 c
grated raw carrots
1 c
finely chopped pecans

CREAM CHEESE FROSTING

8 oz
cream cheese
1/2 lb
powdered sugar
1 tsp
vanilla
2 tsp
milk
1/2 stick
butter or margerine

Directions Step-By-Step

1
Combine oil and sugar; mix well. Sift together the remaining dry ingredients.
2
Blend half of the dry ingredient mixture into the oil and sugar mixture, blend well. Sift in the remaining dry ingredients alternately with the eggs, one at a time; mixing well after each addition. Add carrots and mix well. Add in the pecans; mix well.
3
Pour into a greased 9x13 pan and bake at 325* for about 1 hour and 10 minutes. Cool in pan; when cool remove from pan.
4
Frosting: Beat all ingredients until smooth. If too thick add a bit more milk. Frost cooled cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American