Carrot cake

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Step 1

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour 9x1½-inch round cake pans

Step 2

set pans aside. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired), and baking soda.

Step 3

In a medium bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans.

Step 4

Bake in a 180° oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks.

Step 5

Frost tops and sides with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the refrigerator for up 1o 3 days.

Step 6

Note: The carrots need to be finely shredded or they may sink to the bottom of pan during baking

Step 7

Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well.