Sunday, December 27, 2009


2 c. sugar
4 eggs
2 tsp. baking powder
1 c. pecans, cut sm.
4 c. grated carrots
1 c. vegetable oil
2 c. flour
2 cup coconut string
2 tsp. baking soda
2 tsp. cinnamon


8 oz. cream cheese, softened
1/2 stick margarine, softened
1 box powdered sugar (1 lb.)
2 oz sour cream
2 tsp. grated orange rind
2 tsp. vanilla extract

CAKE: Stir all dry ingredients (except pecans and carrots) together and then add eggs and oil. Mix until just blended and then add carrots and pecans. Bake at 375 to 400 degrees for 35 to 40 minutes or until done. ICING: Mix cream cheese and margarine until smooth, add sour cream and mix again until smooth, add sugar, grated orange rind and vanilla and blend. Ice when cake is cool.
Enjoy your Carrot Cake!

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