Jane lang ferguson's carrot cake - country living

12 servings

Ingredients

Quantity Ingredient
4 Large eggs
2 cups Sugar
1 cup Vegetable oil
1 teaspoon Vanilla extract
2 cups Unsifted self-rising all-purpose flour (see Note)
2 teaspoons Ground cinnamon
1½ teaspoon Baking soda
3 cups Loosely packed grated carrots
Cream-Cheese Frosting (recipe follows)
1 cup Whole pecan halves

Directions

1. Heat oven to 350'F. Grease and flour two 9-inch-round cake pans.

2. In large bowl, beat eggs, sugar, oil, and vanilla until combined.

Add flour, cinnamon, and baking soda; stir until batter is smooth.

Gently fold in carrots.

3. Spoon batter evenly into prepared pans. Bake cake layers 30 to 35 minutes or until centers spring back when gently pressed with fingertip. Cool cake layers in pans on wire racks 5 minutes. Remove from pans and cool completely on wire racks. Prepare Cream-Cheese Frosting.

4. When layers are completely cooled, place 1 layer on serving plate and spread some of frosting over top. Place other layer on top of frosting on first layer. Frost side and top of cake. Garnish with pecans. Refrigerate leftovers.

Cream-Cheese Frosting: In large bowl with electric mixer, beat ½ cup (1 stick; butter, softened, and 1 8-ounce pack- age cream cheese, softened, until smooth. Slowly beat in 1 16-ounce package (3½ cups) confectioners' sugar until combined.

Note: Be sure to use self-rising all-purpose flour, not self-rising cake flour, which will cause this cake to sink in the center. If unavailable, substitute 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt for the 2 cups self-rising flour.

Country Living/Sept/90 Scanned & fixed by DP & GG

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