Ingredients
For cake batter:
2 pounds carrots, peeled and grated (about 3 to 4 cups)
2 cups sugar
1 1/2 cups corn or peanut oil
4 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1/2 cup coarsely chopped pecans or walnuts
Cream Cheese Frosting:
2 cups icing sugar
8 ounces package cream cheese, softened
4 tablespoons butter, room temperature
2 teaspoons pure vanilla extract
Directions
Preheat oven to 325 degrees F.
Trim carrots; scrape and grate.
Combine sugar, oil and salt in a bowl; mix well.
Add eggs, one at a time, beating well after each addition.
Stir all dry ingredients together.
Add grated carrots and nuts to flour mixture; mix.
Add egg mixture to carrot mixture; combine completely with a spatula.
Lightly grease and flour 2 (9 inch) pans.
Line bottoms with circle of waxed paper; pour in batter.
Bake for 45 minutes if using 2 pans or for 1 1/2 hours if using 1 pan.
Cream Cheese Frosting: Sift sugar into bowl of electric mixer. Add cream cheese, butter and vanilla; bet until smooth and creamy. Use frosting to fill and frost Carrot Cake.
Sprinkle with nuts.
Makes 8 to 12 servings. Enjoy!
Notes
The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Anna Trionto. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi. | 
