Carrot Cake

Step 1

The Carrot Cake: Preheat oven to 325 degrees.

Step 2

In a large glass bowl cream the sugar and eggs. Add the cooking oil and blend thoroughly. Combine the flour, cinnamon, salt and soda. Add gradually to the mixture; mixing well. Finally, add the grated carrots to the mixture.

Step 3

For a Layer Cake: Pour batter into two greased and floured 9-inch cake pans. Bake at 325F for 35 to 40 minutes. Test with cake tester or toothpick. Cool before frosting.

Step 4

For a Tube Cake: Pour batter into a 10-inch tube or fluted pan. Bake at 325F for 50-60 minutes. Test with cake tester or toothpick. Cool in pan, then invert on serving plate and frost.

Step 5

For a Sheet Cake: Pour batter into a greased and floured 9 x 13-inch pan. Bake at 325F for 50-60 minutes. Test with cake tester or toothpick. Cool before frosting.

Step 6

Icing for the cake: Blend the softened cream cheese, butter and vanilla with an electric mixer. Beat in the sugar, a little at a time. Add the coconut and pecans and mix well. Frost your cake and enjoy! Goes great with good coffee and good company