Carrot Cake

This carrot cake is so moist and delicious, made with fresh carrots and filled with cream cheese frosting, topped with pecan.

Ingredients

• 2 Cups all purpose flour

• 2 tsp baking soda

• 1 1/2 tsp salt

• 2 1/2 cups sugar

• 1 1/4 vegetable oil

• 4 eggs

• 3 1/2 cup shredded carrots

• 1 cup pecan

• Preheat oven to 350 F and grease 9 inch pan and set aside

• In a separate bowl, using a hand mixer beat eggs, sugar, then add vegetable oil gradually of the cake comes out clean

• In a large bowl, whisk floor, baking soda, salt, cinnamon and all spice

• In a separate bowl, using a hand mixer beat eggs, sugar, then add vegetable oil gradually

• In a separate bowl, using a hand mixer beat eggs, sugar, then add vegetable oil gradually

• Add shredded carrots and pecan to batter and fold it in with mixture

• In a separate bowl, using a hand mixer beat eggs, sugar, then add vegetable oil gradually of the cake comes out clean

• let the cake cool down then remove cake from the pan and let it cool completely on a wire rack before icing