Carrot Cake

Cake Ingredients:

• 4 eggs (or 4 Tbsp. powdered eggs + 8 Tbsp. water)
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 c. dried carrots--pulse the dried carrots in the blender before hydrating
• (or 3 cups grated carrots)
• 1 cup chopped pecans
• Frosting Ingredients:

• 2 (8 oz) pkgs. cream cheese, softened

  1/2 c. butter, softened

  3-4 c. powdered sugar

  2 tsp. vanilla

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Pulse carrots in blender to make them smaller. Rehydrate carrots in 6 c. water. Set carrots aside.
3. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
4. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting Directions:

1. In medium bowl, cream cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Start with 2 cups, then keep adding more until it is nice and thick.

2. Put frosting in ziplock bag. Cut one pointy end of bag and pipe thick stripes down cake.