Carrot Cake with Spice |  |
Ingredients
| 2 | cups
all-purpose flour
| | 2 | cups
sugar
| | 1 | tsp.
baking powder
| | 1 | tsp.
baking soda
| | 1 | tsp.
salt
| | 1 | tsp.
ground cinnamon
| | 1/4 | tsp.
allspice
| | 1/4 | tsp.
ground nutmeg
| | 3 | cups
finely shredded carrots
| | 1 | cup
vegetable oil
| | 4 | eggs
| | 1/2 | cup
chopped pecans
| | 1 | 8-oz.
cream cheese, softened
| | 1/2 | cup
butter, softened
| | 2 | tsp.
vanilla extract
| | 4 | cups
sifted powdered sugar
| | Slivered almonds, toasted (optional)
|
| |
Directions
 | Preheat oven to 350°F. Lightly coat two 9-inch baking pans or one 13x9x2-inch baking pan with nonstick cooking spray; set aside. |  | In large bowl combine flour, sugar, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. Add carrots, oil and eggs. Beat with electric mixer on medium speed until combined. Stir in 1/2 cup pecans; pour into prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. |  | In large mixing bowl beat cream cheese, butter and vanilla with electric mixer on medium speed until fluffy. Gradually add powdered sugar, beating until smooth. Spread over cake. Sprinkle with toasted almonds, if desired. |
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