Moist Carrot Cake with Cream Cheese Frosting
This recipe was the first-place winner at the Ventura country fair. Moist and delicious with a tangy frosting and it freezes very well.
or pecans chopped
Mix oil and sugar in large bowl with an electric mixer. Add eggs and beat until thick and lemon colored. Sift together flour, cinnamon, soda, and salt 3 times. Add to creamed mixture and mix well. Stir in carrots and nuts.
Pour into greased and floured 9 x 11inch pan. Bake 350℉ (180℃), 30 to 40 minutes until toothpick inserted comes out clean. Cool. Frost.
Cream together cream cheese and butter. Gradually add powdered sugar; mix until well blended. Add vanilla and beat until smooth.