Miss Grace's Carrot Cake Recipe

1 and 3/4 cup sugar
4 eggs
1 and 1/4 cup cooking oil
3 cups grated carrots
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 cups flour
1/2 cup pecans, chopped

Preheat oven to 350 degrees. Grease and flour three 8-inch, round cake pans. Cream together sugar, eggs and oil. Sift together dry ingredients in a separate bowl. Combine creamed mixture with dry ingredients and stir until blended. Gently stir in carrots and pecans until evenly distributed. Pour into pans and bake about 20 minutes, or until toothpick comes out clean from center. Cool before frosting.

Frosting

12 ounces cream cheese
1 and 1/2 boxes powdered sugar
5 tablespoons margarine
1 and 1/2 cup chopped pecans
Soften cream cheese and mix with margarine. Stir in powdered sugar and blend until creamy. Add pecans and frost.

Tips From Our Test Kitchen: For a spicy cake, add a teaspoon of ground cloves and powdered ginger. A dash of vanilla can be added to the frosting.