Honey's Carrot Cake

Yield: Makes 12 servings

Ingredients

• 2  cups  all-purpose flour
• 2  teaspoons  baking powder
• 2  teaspoons  baking soda
• 1  teaspoon  salt
• 2  cups  sugar
• 1 1/2  cups  vegetable oil
• 4  large eggs
• 4  cups  grated carrots
• 4  cups  finely chopped pecans
• 2  tablespoons  vanilla extract
• Cream Cheese Frosting

Preparation

Combine flour and next 3 ingredients in a bowl; set aside.

Beat sugar and oil in a large bowl at medium speed with an electric mixer until combined. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour mixture, beating just until combined. Stir in carrots, pecans, and vanilla.

Pour batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill at least 1 hour before serving.