Print Friendly Recipe
- Teresa Martinez
- 1-1/2 cups (350 ml) oil
- 2 cups (475 ml) granulated sugar
- 4 eggs
- 2 cups (475 ml) flour
- 2 tsp (10 ml) baking powder
- 1 tsp (5 ml) salt
- 2 tsp (10 ml) cinnamon
- 3 cups (700 ml) grated carrots
- 1 cup (225 ml) pecans
- 1 six ounce package cream cheese
- 1/2 stick butter
- 1 six ounce package confectioners' sugar
- Combine oil and sugar together.
- Add eggs one at a time, beating after each.
- Sift together flour, baking powder, salt, cinnamon and add to eggs.
- Fold in carrots and nuts.
- Grease and flour three 9 inch cake pans.
- Pour in batter.
- Bake at 350 degrees (175 C.) for 40 minutes.
- Beat frosting ingredients.
- Frost the cake.
- Passed down through three generations to me. This has always been my
favorite cake that my mom baked while I was growing up.
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