CARROT CAKE - PIONEER WOMAN

This is seriously so good and easy to make!!!  I think I liked it even better than Costco's carrot cake.  It was so simple and yummy! Cold is better but room temp. is good too.  Kids had fun decorating their own carrots on top of their piece with frosting.  Cooked in a 9x13.  Carrot cake is one of Jackson's favorites.  I made hamburger soup (another favorite - McCleve cookbook) since I was grating carrots anyways.  Only put pecans on 1/2 of cake since Abagail doesn't like them.  Wondered how this cake would be with raisins or pineapple added (but it doesn't need it).  Next time I think I will substitute some applesauce for some of the oil. 

UPDATE: Scott loves, loves this cake!

http://thepioneerwoman.com/cooking/2008/03/sigrids-carrot-cake-perfect-for-easter/

Sigrid’s Carrot Cake

Ingredients

•  FOR THE CAKE:
• 2 cups Sugar
• 1 cup Vegetable Oil
• 4 whole Eggs
• 2 cups All-purpose Flour
• 1/2 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 2 cups Grated Carrots
•  _____
•  For Icing
• 1 stick Regular Butter, Softened
• 1 package (8 Oz) Cream Cheese
• 1 pound Powdered Sugar
• 2 teaspoons Vanilla
• 1 cup Pecans, Chopped Finely

Preparation Instructions

Cake:
Preheat oven to 350F

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.

Icing:

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Eat. Faint. Repeat as needed.