From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS FOR CAKE:
INGREDIENTS FOR CREAM CHEESE FROSTING:
TO PREPARE CAKE:
Heat oven to 350 degrees. Grease a large tube pan. Sift flour, sugar, cinnamon and baking soda into large bowl. Stir in oil. Add eggs, one at a time, beating after each addition. Stir in carrots and pecans. Pour batter into prepared pan. Bake in preheated oven for 1 hour and 20 minutes. When cool, frost with Cream Cheese Frosting.
TO PREPARE CREAM CHEESE FROSTING
Combine cream cheese and butter; mix well. Add vanilla. Stir in powdered sugar and beat until smooth. Makes enough frosting for one large tube cake.
SERVES: 8 - 12
- 2 cups flour
- 2 cups sugar
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1-1/3 cups salad oil
- 4 eggs
- 2 cups grated carrots
- 1 cup chopped pecans
INGREDIENTS FOR CREAM CHEESE FROSTING:
- 1 large package (8 ounce) cream cheese, softened
- 1 small package (3 ounce) cream cheese, softened
- 1/4 cup butter
- 1 teaspoon vanilla
- 2-1/2 cups powdered sugar, sifted
TO PREPARE CAKE:
Heat oven to 350 degrees. Grease a large tube pan. Sift flour, sugar, cinnamon and baking soda into large bowl. Stir in oil. Add eggs, one at a time, beating after each addition. Stir in carrots and pecans. Pour batter into prepared pan. Bake in preheated oven for 1 hour and 20 minutes. When cool, frost with Cream Cheese Frosting.
TO PREPARE CREAM CHEESE FROSTING
Combine cream cheese and butter; mix well. Add vanilla. Stir in powdered sugar and beat until smooth. Makes enough frosting for one large tube cake.
SERVES: 8 - 12
