Girl child asked about carrot cake the other day. It seems one of her friends prefers carrot cake. I have to admit, I prefer cream cheese icing-no matter what kind of cake. Carrot cakes are much easier in these days of pre-grated carrots or a food processor to grate carrots swiftly.

This was a widely circulated basic recipe for years, most likely put out by a test kitchen since it uses brand names. It works well. I tend to make it in a bundt pan and bake about an hour-then just frost the top.

Carrot Cake

2 c. sugar
2 c. flour
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
11/2 c. Wesson oil
3 c. grated carrots

Combine dry ingredients and mix well. Add eggs and oil and mix well. Now add carrots and beat on medium speed with electric mixer about 2 minutes. Grease and flour three 9-inch cake pans and bake 25-30 minutes.

Filling

1 8oz pkg Philadelphia cream cheese
1 stick butter
1 box confectioners sugar
1 tsp. vanilla
1 c. chopped pecans (optional)

Cream cheese and butter until light and fluffy. Add sugar gradually. Add vanilla and pecans. Put between layers and on top. Do not ice sides.