Carrot Cake

Source: Katlyn

2 cups flour

2 teaspoons cinnamon

1 teaspoon salt

2 teaspoons baking soda

4 eggs

1 1/2 cups oil (Canola is best)

2 cups sugar

1lb. Carrots (Unpeeled, with ends cut off)

1 cup pecans

Combine dry ingredients (flour, cinnamon, salt, baking soda) in one bowl.  In another bowl, combine the oil and sugar.  Add eggs to the second mixture one at a time.  Once combined, add dry ingredients a little bit at a time.

Grate carrots in a food processor (You don't necessarily have to use the grating attachment - I just use the blade.)  Next, add 1 cup of whatever nuts you choose to use.  Add carrots and nuts to the rest of the cake mixture and divide into cake tins or muffin tins.  Bake @ 350 degrees (40-50 min)

Note: This cake can be layered - Make three small cakes, and place a mixture of frosting/nuts in between them, before frosting over the entire cake.

Frosting

1 1/2 stick unsalted butter

8 oz cream cheese

1 lb (one box) confectioner's sugar

2 tsp vanilla extract

Make sure butter and sugar are at room temperature.  Cream together, then add sugar and vanilla.  Beat until silky smooth! :)