Yummy Carrot Cake

This is my favorite carrot cake ever! It was given to me a few years ago by Kirsti but somehow has never made it onto the blog. I made it last week and loved it just as much as ever. The cake is dense, moist, and just sweet enough. Along with a rich cream cheese frosting this is a real treat! Plus you get vitamins from the carrots so it's a win-win! Am I right?

Yummy Carrot Cake

2 cups sugar
1 1/2 cups canola oil
2 tsp soda
4 eggs
3 cups grated carrots
2 cups flour
2 tsp vanilla
1 tsp salt
2 tsp cinnamon
chopped pecans, optional

Mix throroughly and bake 45-50 minutes at 340 degrees. Let cool completely then top with cream cheese frosting and chopped pecans.

Cream Cheese Frosting

1 stick butter
1 lb. powdered sugar
8 oz package cream cheese
1 tsp vanilla

Beat butter and cream cheese together until light and fluffy. Slowly add powdered sugar and vanilla. Beat until creamy.

Note: If the frosting is too think for your liking, you may thin it out by adding a milk a TBSP at a time until desired texture is achieved.

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