Marla Gibbs' Carrot Cake

2 c Raw sugar

4 Eggs

1 1/2 c Vegetable oil

2 c Unbleached flour

2 ts Cinnamon

2 ts Baking powder

1 1/2 ts Salt

2 c Carrots; grated

1 cn Crushed pineapple; drained

- (16 oz) 1 c Pecan; chopped

--FROSTING

-- 1 pk Cream cheese; softened (8oz)

1 c Butter; softened

1 ts Vanilla

1 lb Powdered sugar; sifted

In a mixing bowl, beat raw sugar and eggs thoroughly. Mix in vegetable oil. Stir flour, cinnamon, baking powder, baking soda and salt together. Add to egg mixture, beating until just combined. Stir in carrots, pineapple and pecan. Spread evenly into 2 greased and waxed paper lined 9 inch round cake pans. Bake at 350 degrees for 35-40 minutes or until cake pulls slightly away from the edge of pan. Cool 10 minutes; remove cake from pan. Cool on wire rack. In a large mixing bowl, beat together the cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar. Beat until smooth. Spread top of one layer with 1/4 of cheese mixture. Place second lay on top and spread with frosting. Formatted by Mary Wilson, BWVB02B.
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