Purchase white eggs instead of brown eggs to save a few pennies. Egg shell colors may vary, but brown eggs do not differ in quality, flavor or nutritional value from their white counterparts.
9 oz frozen sliced carrots
2 cup sugar
1 1/2 cup vegetable oil
4 egg, beaten
2 1/2 cup all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3/4 cup chopped pecans or walnuts, divided
1/2 cup butter or margarine, softened
8 oz cream cheese, softened
1 tsp vanilla extract
3 1/2 cup confectioners sugar
Preheat oven to 350°F. Grease and flour a 9 x 13-inch baking pan. Cook carrots according to package directions until tender. Drain and mash in a large bowl. Add sugar, oil and eggs; beat well.
Mix flour, baking soda, cinnamon and salt. Beat into carrot mixture. Stir in 1 2 cup pecans. Pour batter into pan. Bake for 40 minutes or until a toothpick inserted in center comes out clean.
Cool cake in pan on a wire rack. To prepare frosting, beat butter, cream cheese and vanilla in a bowl until creamy. Add enough confectioners sugar to make frosting a spreadable consistency.
Spread frosting evenly over cake. Sprinkle top with remaining pecans. Cut into squares.
Looking for an easy, light topping for this delicious cake? Instead of preparing the frosting, just sift 3 tablespoons confectioners sugar over the cooled cake.