Carrot Cake


2 cups flour
2 cups sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
4 eggs beaten
3 cups finely shredded carrots (lightly packed)
3/4 cup cooking oil

Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
5 1/2 to 6 cups powdered sugar
1/2 cup chopped pecans, toasted

Bake at 350 for 30 to 35 mins. Let cool on wire racks for 10 mins.

For frosting, beat cream cheese until light and fluffy. Gradually add in powdered sugar to desired consistency and taste.
Sprinkle toasted pecans on top.

Recipe from Sarah Dant.

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