Carrot Cake

My family loves cake and our oldest loves frosting.... so what better cake to make than a carrot cake.  I prefer no raisins and found this recipe in a great little cookbook from a bed and breakfast just outside of my hometown in East Texas.  Roseville Bed and Breakfast serves quite yummy food so I knew their carrot cake would be delicious.  AND.. I was right.  This cake was moist and perfect!  I always manage to change a recipe a tince..... I made this in two round cake pans instead of the 3 suggested.  We loved it!

Carrot Cake (adapted from Roseville Bed and Breakfast)

2 cups sugar

1 1/2 cups oil

4 eggs

3 cups carrots, grated

1 tsp salt

2 cups flour

2 tsp soda

2 tsp cinnamon

Cream sugar and oil, adding eggs one at a time.  Add remaining ingredients and pour into 2 greased 9 inch cake pans.  Bake at 350 for 25 minutes or until a tester comes out clean.  Loosen cake from edges allowing to cook in pan for about 10 minutes.  Flip onto a cooling rack and cool completely before frosting. 

Cream Cheese Frosting

1 stick butter, softened

1 8 oz cream cheese, softened

1 tsp vanilla

1 box powdered sugar, sifted

1 1/2 cups chopped pecans

Mix all ingredients together reserving 1/2 cup of chopped pecans to sprinkle on the cake to give a beautiful finishing touch. 

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