carrot cake recipe

Ingredients

4 eggs

1 one/4 cups edible fat

2 cups white sugar

2 teaspoons flavouring

2 cups general flour

2 teaspoons bicarbonate

2 teaspoons leaven

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup shredded pecans

1/2 cup butter, softened

8 ounces cheese, softened

4 cups confectioners' sugar

1 teaspoon flavouring

1 cup shredded pecans

Directions:

Preheat kitchen appliance to 350 degrees F (175 degrees C). Grease and flour a 9x13 in. pan.

In a giant bowl, beat along eggs, oil, white sugar and a pair of teaspoons vanilla. combine in flour, saleratus, leaven, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into ready pan.

Bake within the preheated kitchen appliance for forty to fifty minutes, or till a pick inserted into the middle of the cake comes out clean. Let cool in pan for ten minutes, then prove onto a wire rack and funky utterly.

To Make Frosting: in a very medium bowl, mix butter, cheese, confectioners' sugar and one teaspoon vanilla. Beat till the mixture is sleek and creamy. Stir in shredded pecans. Frost the cooled cake.