Carrot Cake

Ingredients:

Cake:

2 cups granulated sugar
2 teaspoons baking soda
2 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 cups Wesson oil
3 cups grated carrots
4 large eggs
pinch of salt

Icing:

1 8oz. soft cream cheese
1 stick soft butter
1 box confectioners (powdered) sugar
1 t spoon vanilla
1 cup chopped pecans

Directions:

Sift dry ingredients together into mixing bowl Add oil and blend together by hand Add eggs then beat with mixer Add carrots then mix together on low speed. The mixture will be very thick-need strong mixer.

Prepare 3 round cake pans by spreading solid shortening on bottom & sides of pans. I also cut a round piece of wax paper the size of the pan and space it in bottom of pan. Spread shortening on the wax paper. Dust lightly with flour. This keeps cake from sticking.

Pour mixture into pans and bake at 350 degrees until firm. Cake will be dark due to the cinnamon.

Cool cake completely before frosting with icing

Icing:

Mix confectioners sugar, cream cheese and vanilla together with mixer until well blended. Pour in pecans and mix by hand.

Spread thick amount of icing between each layer and on the sides of your cake.

Note: Icing recipe can be doubled if you prefer a good amount of icing.

Options: You can add chopped canned pineapple (well drained) and raisins to the cake batter.