Carrot Cake

This is probably one of my favorites, very moist and the cream cheese frosting tops it off perfectly

Ingredients

1. 1 1/2 cups Wesson vegetable oil
2. 2 cups all purpose flour
3. 1 1/2 cups sugar
4. 3 cups grated carrots
5. 2 tsp baking soda
6. 1 tsp salt
7. 4 eggs
8. 1 cup chopped pecans (optional)

Steps

1. Cream oil and sugar, beat in eggs

2. Sift flour, baking soda, and salt together, beat into egg mixture

3. Stir in carrots and pecans

4. Bake in 3 9in loaf pans at 350F for 35min, or 1 bundt pan for 1 hour, or until toothpick inserted comes out clean

5. Let cool before frosting

6. For frosting blend 1 8oz cream cheese with 1 stick butter at room temperature, add 1 cup confectioners sugar and 1 tsp vanilla extract

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