Carrot Cake

Cake:

1 c. pecan pieces
3 c. grated carrot
2 c. flour
1 t. baking soda
1-1/2 t. baking powder
1/2 t. salt
1-1/2 t. cinnamon
1 t. ground ginger
1/2 t. cardamom
4 eggs
1 c. sugar
1 c. veg oil
2 t. vanilla

Frosting:
1/2 c. butter
16 oz. cream cheese
3/4 c. powdered sugar
1 t. vanilla

Preheat oven to 350. Oil & flour cake pans. Combine dry ingredients and set aside. Beat eggs until frothy. Add sugar & beat 3-4 minutes, until batter is thick & light. Add oil in a steady stream. Add vanilla. Add dry ingredients mixture until just combined. Fold in carrots and nuts. Bake about 30 minutes for 2 rounds or about 40 minutes for a 9×11 cake pan or about 20 minutes for cupcakes. Cool 10 minutes then invert on wire rack.

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