Sigrid's Carrot Cake

Preheat oven to 350 degrees.

FOR CAKE:
2 c. Sugar
1 c. Vegetable Oil
4 whole Eggs
2 c. All-purpose Flour
1/2 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Ground Cinnamon
2 c. Grated Carrots

FOR ICING:
1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.

Icing:

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Eat. Faint. Repeat as needed.

See original recipe here.

Difficulty: Moderate
From: The Pioneer Woman