Carrot Cake

I've ordered carrot cake out prior to and after making this recipe passed down to me by your Aunt Janet.  Well, I have yet to taste a carrot cake as good as this one!  This is the type of cake you can't get enough of (much like the ice cream cake) -- it is rated up there with my favorite things in the world -- like Godiva Chocolates and eating chocolate chip cookie dough -- (Okay, I know.  How disgusting is that?  I just can't help myself when it comes to chocolate chip cookie dough even though I know how unhealthy and dangerous it could be to ingest uncooked eggs).  You can't just have a little of this sinful thing.  You have to keep stuffing until you feel as full and bloated as the Goodyear blimp!  But....so worth it!

Ingredients:
2 cups sugar
1 cup Wesson oil
4 eggs
1 teaspoon vanilla

Beat well in large mixing bowl.  After blending well, add:
2 1/2 cups flour
1 teaspoon soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt

Directions:
Sift together above dry ingredients; add to liquid mixture.

In food processor, chop 3 cups of carrots finely.  Add to above mixture.  Pour mixture into two well-greased and floured 9-inch cake pans.

Bake:  350 degrees for 30 minutes or until cake tester comes out clean when inserted into center of cake layer.

Ingredients for Icing:
1 bag pecan pieces
1 stick butter
1 8-ounce package cream cheese
1 box powdered sugar (use entire box)
1 teaspoon vailla

Directions:
Cream butter in mixing bowl.  Add cream cheese mixing well.  Gradually mix in the powdered sugar.  Add pecan pieces an vanilla.  Spread onto well-cooled cake.

Note:  If you want to bake as a sheet cake, just start testing at about 35 minutes -- make sure the cake tester comes out clean.  However, watch closely -- don't overbake or you'll end up with a really dry cake.  Don't dare overbake this cake -- it's just too good!