Angela Binkerd’s Carrot Cake

Angela Binkerd is a dear friend. She made this carrot cake for our daughter Ashley's wedding. It's DeLiCioUs and so easy to make. You will notice that I used Tanner’s Pecans because I love them!

Author: Annie McDaniel

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ANGELA BINKERD'S CARROT CAKE

Angela Binkerd is a dear friend. She made this carrot cake for our daughter Ashley's wedding. It's DeLiCioUs and so easy to make.

Ingredients

• 2 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated carrots
• 1 1/2 cups chopped pecans

Frosting

• One (8 oz.) package cream of cheese
• 8 tablespoons (1 stick) butter
• 1 16-ounce box powdered sugar
• 1 teaspoon vanilla
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt.
2. Add eggs and vegetable oil and mix well; add carrots and pecans.
3. Pour into three 9-inch round greased, floured pans. Bake for approximately 35 minutes.
4. Remove from oven and cool 5 minutes. Remove from pans and cool completely before frosting.

Frosting

1. Combine all ingredients except for nuts and beat until fluffy. Stir in nuts. Frost cake. (I always double this recipe. I LOVE to have plenty of frosting!)

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