Spiced Carrot Cake

Spiced Carrot Cake

Prep Time: 40 min.
Cook Time: 35 min.
Servings: 16

2 cups all-purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. 3 cups finely shredded carrots
1 cup vegetable oil
4 eggs
1/2 cup chopped pecans
1 (8oz.) pkg. cream cheese, softened
2 tsp. vanilla extract
4 cups sifted powdered sugar
Slivered almonds, toasted (optional)


Preheat oven to 350 degrees. Lightly coat two 9-inch round or one
13x9x2-inch baking pan with nonstick cooking spray; set aside.

In large bowl combine flour, sugar, baking powder, baking soda, salt,
cinnamon, allspice and nutmeg.

Add carrots, oil and eggs. Beat with electric mixer on medium speed
until combined. Stir in 1/2 cup pecans; pour into prepard pan.

Bake 30-35 minutes or until wooden toothpick inserted in center comes
out clean. Cool completely on wire rack.

In large mixing bowl beat cream cheese, butter and vanilla with
electric mixer on medium speed until fluffy.

Gradually add powdered sugar, beating until smooth. Spread over cake.
Sprinkle with toasted almonds, if desired