An excellent basic recipe for carrot cake with cream cheese frosting.

Carrot Cake

Cake:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 1/4 teaspoons baking soda

1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded carrot
1/2 cup finely chopped pecans or walnuts

Cream Cheese Frosting:

1 (3-ounce) package cream cheese, softened

1/4 cup butter, softened

1 teaspoon vanilla extract

2 cups powdered sugar

Additional chopped pecans or walnuts for garnish (optional)

1. Heat oven to 350°F (175°C). Grease and flour a 13 x 9 x 2-inch baking pan.
2. For Cake: In a large bowl, stir together flour, granulated sugar, brown sugar, baking soda, cinnamon and salt; set aside.
3. In a small bowl, stir together eggs, oil and vanilla, mixing well.
4. Add egg mixture to flour mixture, blending well. Stir in carrot and pecans.
5. Pour batter into prepared pan.
6. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
7. For Cream Cheese Frosting: In a small bowl, beat cream cheese, butter and vanilla until well blended. Gradually add powdered sugar, beating to spreading consistency.
8. Frost cooled cake. Garnish with pecans, if desired.

Makes 12 to 15 servings.