Sunday, June 7, 2009

Beth Gardner's Carrot Cake

Beth Gardner's Carrot Cake


2 cups flour
1-1/2 tsp baking soda
1/4 tsp salt
1/2 tsp allspice
1 tsp cinnamon
4 eggs
1-1/2 cup oil
2 cups sugar
3 cups grated carrots (6-7 carrots)
1 cup chopped pecans

Cream Cheese Frosting:
1 (8 oz) pkg of cream cheese
1 TB milk
1 tsp vanilla
about 2 cups powdered sugar


Sift flour, soda, salt and spices. Beat eggs, oil and sugar until fluffy. Add carrots and pecans. Bake at 325 degrees for 1 hour i greased pan. Frost when cool.
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