Carrot Cake

Carrot Cake

From the kitchen of Teresa Hufford

Cream:

4 eggs

2 c. sugar

Add:

1 1/4 tsp. cinnamon

1 1/4 c. salad oil

4 4-oz. baby food carrots

Combine and add:

2 c. flour

2 tsp. soda

1 tsp. salt

Add:

1/2 c. pecans (optional)

Icing:

4 oz. cream cheese

1/4 c. butter

2 c. powered sugar

2 tsp. vanilla

1/2 c. pecans (optional: but what's carrot cake without pecans)

Bake at 350°F for 25 minutes or until toothpick comes out clean.

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