Peachy Carrot Cake

• 1 1/4 cups sugar
• 3/4 cup butter or 3/4 cup margarine
• 2 eggs
• 1 1/2 cups finely shredded carrots
• 1 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sliced fresh peaches
• 1/2 cup chopped nuts
• peachy frosting
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon pureed peach
• 3 cups sifted confectioners' sugar

1. Cream sugar and butter.
2. Blend in eggs and carrots.
3. Combine dry ingredients; add to creamed mixture alternately with peaches.
4. Stir in nuts.
5. Bake in a greased 9-inch square pan at 325 degrees for 40 minutes or u ntil done.
6. Cool.
7. Frost with peachy frosting.
8. Frosting:.
9. Blend cream cheese with peach puree. (To make puree, place 1 medium peach in blender. Whirl on high speed for 20 seconds or until peach is smooth) Gradually add sugar.

sugar, butter, eggs, carrots, flour, baking powder, cinnamon, baking soda, salt, peaches, nuts, peachy frosting, cream cheese, peach, sugar

Taken from www.food.com/recipe/peachy-carrot-cake-114990 (may not work)