Carrot Cake

By: Vickie Proctor

4 eggs
2 cups sugar
2-½ cup flour
2 tsp. soda
½ tsp salt
2 tsp baking powder
2 tsp cinnamon

1-½ cup oil
1 cup chopped pecans
3 cups finely grated carrots
½ cup margarine, softened
8 oz cream cheese softened
2 tsp. vanilla
1 lb. confectioners sugar

Beat eggs into sugar one at a time in mixer bowl. Add next 5 sifted dry ingredients; mix well. Stir in oil gradually. Beat for 2 minutes. Mix in pecans and carrots. Pour into 3 greased and floured 9-in cake pans. Bake at 350’ for 25 to 30 minutes or until cake tests done. Cool. Blend margarine and cream cheese in bowl. Add vanilla and confectioners sugar; beat until smooth and creamy. Spread frosting between layers and over top and side of cake.


This is the Best Carrot Cake I have ever eaten. Even People that say they are not crazy about carrot cake seem to love this cake.