Mom's Carrot Cake

My mother's homemade carrot cake. No raisens, no pineapple.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix all dry ingredients in mixer bowl.

Step 2

Add eggs one at a time, mixing/beating after each.

Step 3

Add vegetable oil (or applesauce); 1/2 cup at a time, while mixing/beating on high.

Step 4

Add grated/minced carrots; a cup at a time, while mixing/beating on high until light and fluffy.

Step 5

Pour mixture, evenly, into three 9" pans, greased and floured, with wax paper lining the bottom. Then beat pans on hard surface to get out all air bubbles. ** Note: Grease all sides and bottom, then place round cutout of wax paper on bottom and grease over that.

Step 6

Bake in oven at 350° for 30 minutes, or until done.

Step 7

Once done, place pans out and let cool for additional 10 minutes. Once cool to touch, place cakes on a sheet of wax paper long enough for all three. Flip cakes out of pans onto wax paper and dispose of existing wax paper on cake bottoms. Proceed to make cream cheese frosting.

Step 8

Mix softened cream cheese and margarine.

Step 9

Add confectioners sugar, a little at a time, until mixed smooth.

Step 10

Mix in chopped pecans a cup at a time and vanilla extract.

Step 11

Stack layers of cake on each other in cake carrier, spreading frosting between layers, on sides, and top.