Spindletop Carrot Cake
Ingredients
Cake
2 cups self-rising flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1½ cups oil (Wesson or Crisco)
4 eggs
3 cups grated carrots
1 cup pecans, chopped
Icing
1 stick butter
3 ounces cream cheese
1 box powdered sugar
1 teaspoon vanilla
Instructions
Cake
Sift together flour, sugar, baking powder, baking soda, cinnamon. Add oil and beat. Add eggs – beat again. Add carrots and pecans; mix well. Bake in 3 round layers for 30 minutes at 325° or one loaf pan for 45 minutes to 1 hour at 325°.
Icing
Mix well all ingredients. Keep refrigerated until ready to ice cake.
