Recipe: Carrot Cake with Icing

Recipes using McCormick Ground Cinnamon

• 2 cups sugar
• 2 cups flour
• 2 tsps baking soda
• 2 1/2 tsps cinnamon
• 1 1/2 cups vegetable or canola oil
• 4 eggs
• 3 cups finely grated carrots, uncooked
• your favority nut (optional)

1. Preheat oven to 325 degrees
2. Sift together flour, baking soda and cinnamon.
3. Mix sugar and oil together.
4. Beat eggs and add to oil mixture.
5. Add carrots, mixing thoroughly.
6. Add part of flour mixture mixing after each addition.
7. Fold in nuts if desired
8. Pour into two 9 inch round cake pans.
9. Bake for 35 minutes.
10. Cool cakes on wire racks

• 8oz pkg cream cheese, softened
• 1 box confectioners sugar
• 2/3 stick of butter or margarine
• 1 cup chopped pecans
• 2 tsps vanilla

1. Cream all ingredients together and spread on one layer of cooled cake.
2. Top with remaining layer.
3. Spread icing over top and along sides