Ingredients
3 Cups grated carrots
2 Cups all-purpose flour
2 Cups sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
4 eggs, well beaten
1 1/4 cups vegetable oil
1 tsp vanilla extract
Cream Cheese Frosting
1 16 oz packge powdered sugar
1 8 oz package cream cheese softened
1 tsp vanilla extract
1 Cup chopped pecans (optional)
Preparation
Combine first 7 ingredients; stir in eggs, oil and vanilla, mixing well. Spoon batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Spread Cream Cheese Frosting between layers and on top of cake while still warm.
Mini Carrot Cakes:
For mini carrot cakes, pour batter int the deep mini muffin pans that have the paper sleeves. up to 3/4 full. Bake approximately 10 minutes at 400 degrees or until toothpick comes out clean. Bake one batch first to make sure they do not get too big
