Kathy’S Carrot Cake

• 2 Eggs
• 1 cup Sugar
• 3/4 cups Canola Oil
• 1 cup Flour
• 1 teaspoon Cinnamon
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1-1/2 cup Grated Carrots
• 3/4 cups Chopped Pecans (optional)
• 1 teaspoon Vanilla (divided In Half; 1/2 Tsp. For Cake, 1/2 Tsp. For Cream Cheese Frosting)
• 8 ounces, weight Cream Cheese, Regular Or Reduced-fat (I Like To Use The Reduced-fat)
• 1/4 cups Butter, Softened
• 1 cup Powdered Sugar

1. Heat oven to 350 degrees. Spray 8" pan with non-stick spray.
2. Beat eggs with sugar. Add oil. Mix well. Slowly add flour and the rest of the dry ingredients. Mix well. Stir in carrots, pecans, and vanilla. Pour into pan and bake for 45 minutes. Cool completely.
3. Cream Cheese Frosting
4. Beat cream cheese and butter together with electric mixer. Slowly add the powdered sugar and vanilla. Beat well. I like to use my hand held mixer for this. Personal preference I guess. It incorporates a lot of air for a light, fluffy frosting.
5. Keep refrigerated.

eggs, sugar, ube, flour, cinnamon, baking soda, ubc, carrots, pecans, vanilla, weight cream cheese, ubc, powdered sugar

Taken from tastykitchen.com/recipes/desserts/kathye28099s-carrot-cake/ (may not work)