1 3/4 cups sugar
1 1/4 cups oil
4 eggs
2 cups flour
2 t baking powder
2 t baking soda
1 t salt
2 t cinnamon
3 cups grated carrots, raw
1/2 cup chopped pecans

Preheat oven to 350°F. Grease and flour desired pans. Cream sugar and oil until light and fluffy. Add eggs, one at at time, mixing well after each addition. Sift flour, baking powder, baking soda, salt, and cinnamon together. Add to sugar mixture. Fold in carrots and pecans. Bake for 15-25 minutes, depending on the size of your pan, until cake tester comes out clean and the cake springs back when touched. Ice with cream cheese frosting. (Frosting recipe follows our comments. I used a double recipe for the cupcakes.)

Cream Cheese Frosting

1/2 cup butter
8 oz cream cheese
1 t vanilla
1 box 10x powdered sugar (1 pound)

Let butter and cream cheese come to room temperature. Then cream together until smooth. Add vanilla and powdered sugar. Mix until smooth. Double this recipe for 3-layer cakes. Refrigerate if using for piping decorations.

Recipe in a Drexel First Baptist Church Compilation Cookbook