Yellow Springs Carrot Cake

This carrot cake was a big hit at the 2008 Picnic Feast in the Fields. 

½ cup oil (or butter)
2 cups sugar
2 cups flour
2 tsp baking powder
3 cups grated raw carrots
2 tsp cinnamon
1 tsp salt
4 eggs, beaten
1 tsp baking soda
1 cup finely chopped pecans (opt.)

Mix oil and sugar. Sift dry ingredients. Add ½ dry to oil and sugar, mix. Alternate dry and eggs into oil and sugar while mixing. Add carrots and pecans, mix well. Bake in 8”x12” pan for an hour and 10 min at 325˚. Frost with cream cheese frosting.

Cream Cheese Frosting

3 oz cream cheese, softened
1 tbs milk
1 tsp vanilla
dash salt
2 ½ cup confectioner sugar

Mix all ingredients. Spread on cooled cake.