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Hyatt Regency Carrot Cake

Hyatt Regency Carrot Cake

Carrot Cake
1 1/4 cups of oil
1 2/3 cups of sugar
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of cinnamon
3 large Eggs
2 medium Carrots, grated
1 cup of chopped pecans
Cream Cheese Frosting
1/2 cup of unsalted butter, softened
1 1/2 cups of powdered sugar
12 ounces of cream cheese

Preheat oven to 350ºF. Grease and flour a Bundt cake pan. Combine oil and sugar in a large mixing bowl and beat well. Sift together flour, baking powder, salt and cinnamon. Slowly add dry ingredients to the oil-sugar mixture, blending well. Add eggs, one at a time, mixing well after each addition. Stir in carrots and pecans. Pour into prepared cake pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting. Frosting: In a medium mixing bowl, cream together butter and powdered sugar. Add cream cheese and mix until perfectly smooth.

From Hyatt Regency, Scottsdale, Arizona. (c) The Arizona Republic (6/5/96). Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A., scooter@xmission.com. Posted to MM-Recipes Digest V3 #182 Date: Mon, 01 Jul 1996 15:52:59 -0700 From: scooter <scooter@xmission.com>

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