Carrot Cake

This recipe came from my friend Sue F. It is her mother Jane's recipe. It called for using a tube pan. I wasn't sure what that was so used a loaf pan. The original time was 45 minutes. But mine took more like an hour. It also called for 1/2 box of confectioners sugar. I had a bag, so used a little more than a cup. Maybe more - up to your taste. The cake is delicious@

INGREDIENTS

Cake

1 1/2 c Sugar

1 1/2 c Canola Oil

4 Eggs

2 c Flour

2 t Baking soda

1/2 t Salt

2 t Cinnamon

3 c Grated Carrots

Icing

1/2 Stick Butter

1 Package Cream Cheese

1 c Confectioners Sugar

1 t Vanilla

Chopped Pecans (or walnuts if you prefer)

DIRECTIONS

Preheat oven to 325º

Combine the sugar and oil. Add eggs

Add flour, baking soda, salt and cinnamon. Brat well

Add carrots. Mix well.

bake in greased an floured loave pan at for 45-60 minutes or until well done. Check with toothpick)

Icing

Mix together the butter and cream cheese. Add the sugar and vanilla. Spread on cake. sprinkle with chopped nuts.