| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 1/2 |
c |
Vegetable oil |
| 4 |
|
Eggs, well beaten |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 2 |
c |
Flour |
| 1 |
c |
Chopped pecans |
| 3 |
c |
Grated carrots |
INSTRUCTIONS
Preheat oven to 325 degrees. Grease and flour 3 layer pans or 1 bundt pan.
Mix sugar and oil together. Add eggs and mix well. Combine dry ingredients
and stir in. Mix until smooth. Add pecans and carrots. Pour into pan(s).
Bake at 325 -- 30 minutes for layers, 1 hour for bundt pan. Cake is done
when a knife inserted near the center comes out clean. Frost when
completely cool.
CREAM CHEESE FROSTING
1 box (16 oz?) confectioner's sugar 8 oz cream cheese, softened 1/4 cup
butter, softened 1 tsp lemon extract
Blend well and spread on cool cake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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