Carrot Cake (adapted from Roseville Bed and Breakfast)
2 cups sugar
1 1/2 cups oil
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.
I wish I could come over and have a bite! I LOVE carrot cake- but am too afraid to try to make it, I mastered the box cakes- with fun fillings ;)
I have never made carrot cake although I love it so much! Yours looks delicious! Love that frosting. :)
carrot cake is the best...looks amazing!
Carrot Cake is my favorite...looks wonderful
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