1 c. oil
2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 c. finely shredded raw carrots
1/2 c. chopped pecans
1/4 c. butter or margarine, softened
2 (3 oz.) pkg. cream cheese, softened
4 1/2 c. powdered sugar
1 tsp. vanilla extract
1 tsp. maple or almond extract
Preheat oven to 350º. Grease and flour three 8-inch round pans.
In large mixing bowl, beat eggs until frothy; slowly beat in oil.
Combine flour, sugar, soda, salt and cinnamon; add slowly to egg mixture, beating until smooth. Mix in carrots. Stir in nuts.
Divide batter into prepared pans. Bake 25-30 minutes. Combine frosting ingredients. Fill and frost cooled cake.
I made this cake for my son Jeff's wedding. Since then, it has been my most popular request.