Aunt Retha's Carrot Cake

Preheat oven to 350 degrees

Aunt Retha’s Carrot Cake

2 cups sugar 2 cups flour sifted
4 eggs 2 tsp. Baking soda
1 ½ cup cooking oil 1 tsp salt
3 cups of grated carrots 2 tsp cinnamon

Cream sugar and eggs together. Gradually add other ingredients and mix well. Makes 4 layers. Grease and flour the cake pans. Cook at 350 degrees for 25 to 30 minutes until the toothpick comes out clean.

Icing/ filling
1-8 oz. Pkg. of cream cheese
1 stick of butter
1 box of powdered sugar
1 tsp vanilla
Toasted chopped pecans (optional)

Let the cream cheese and butter soften to room temperature. Add sugar and vanilla. Beat until smooth and blended. Ice layers and top with toasted pecans.

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I could live off this cake. It reminds me of big family dinners at Edi+Bobby's
Yummers