60. Carrot Cake with Cream Cheese Frosting

INGREDIENTS:
4 eggs
1 1/4 cup vegetable oil
2 cups white sugar
3 tsp. vanilla
2 cups all purpose flour
2 tbsp. baking soda
2 tbsp. baking powder
1/2 tsp. salt
3 tsp. cinnamon
3 cups carrots, grated
1 cup pecans, chopped
1/4 tsp. nutmeg

DIRECTIONS:
Preheat oven to 350 degrees.  Sift dry ingredients and set aside.  With electric mixer on low, combine wet ingredients and then gradually mix in dry.  Fold in pecans.  Pour into greased and floured cake tins and bake at 350 for 45-50 minutes or until passes toothpick test.  Let cool in pans 10 minutes and then turn out onto wire rack to finish cooling.

FROSTING:


INGREDIENTS:
1/2 cup butter, at room temp
8 oz. cream cheese, at room temp
3 1/2 cups powdered sugar
1 tsp vanilla
1 cup chopped pecans

DIRECTIONS:
Beat all ingredients except pecans with electric mixer until smooth and creamy, then mix in pecans.  Frost COMPLETELY cooled cake.