Recipe - for - the - Week

Carrot Cake:

2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
2 tsp baking power
2 tsp. cinnamon
1 1/2 c. vegetable oil
3 c. shredded carrots
4 eggs
1 c. pecans
dash of salt

Frosting: (Can be doubled)

1 box powdered sugar
8 oz. cream cheese
1 stick butter
2 tsp. vanilla
1 c. pecans

In large bowl, combine flour, soda,
baking powder, cinnamon, and salt.
In small bowl, beat eggs gently with fork.
In medium bowl, combine oil, sugar, eggs
from small bowl, carrots, pecans, and salt.

Stir by hand until mixed. Combine medium.
Combine medium bowl and ingredients in
larger bowl. Stir well.

Cook in 3 round pans 30 minutes or until
done in center. Cool and frost.

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