Frank's Recipes! Carrot Cake with Cream Cheese Icing

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Carrot Cake with Cream Cheese Icing

1 1/4 cup flour
1 1/2 tsp. baking powder
1/2 tsp salt
2 tsp. cinnamon
3 1/2 medium carrots, 1 3/4 cup grated
1/2 cup nuts (optional)
2 eggs (large)
1/2 cup white sugar
1/2 cup brown sugar
3/4 cup vegetable oil
2 1/2 tsp. vanilla
Confectioner's sugar or cream cheese icing

Mix flour, baking powder, salt and cinnamon; set aside. In a bowl, mix eggs, sugars and oil; then gradually add the flour mixture, mixing as you add. Blend in the vanilla, grated carrot and nuts. Pour batter into a well greased 8 x 12 or two 8 inch pans. Bake in 325 degree oven for 35 minutes or until cake tester comes out clean when inserted in the centre of the cake. Cool before frosting.

Servings: 10

Cream Cheese Icing

1 3-oz package cream cheese, softened
1 tablespoon butter, softened
1 tsp. vanilla
2 cups sifted icing sugar (also called confectioner's sugar)
1/2 cup chopped pecans (optional)

In small mixing bowl, combine cream cheese, butter and vanilla. Beat at low speed on electric mixer until light. Gradually add sugar, beating until fluffy. If necessary, add milk to make spreading consistent. Stir in chopped nuts, if desired. Frosts one 8- or 9-inch square cake.