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Jo Anne's Carrot Cake

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Ingredients
  

For the Carrot Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1-½ tsp. vanilla extract
  • 1-½ cups canola oil
  • 4 large eggs
  • 3 cups carrots, peeled and grated

For the Cream Cheese Frosting:

  • 3 16-ounce boxes confectioners’ sugar
  • 1 stick butter or margarine, softened at room temperature
  • 1 8-ounce package Philadelphia cream cheese, softened
  • 1 tsp. vanilla extract
  • 1 cup pecans, finely chopped, optional 

Instructions
 

To prepare the carrot cake:

  • Pre-heat the oven to 350° F.
  • In the large bowl of an electric mixer, mix flour, sugar, baking soda, salt and cinnamon.  
  • Add vanilla and oil; mix well. 
  • To mixture, add eggs, 1 at a time, beating well after each addition. 
  • Add carrots last and mix well. 
  • Spray and flour two round cake pans. 
  • Place batter in pans and bake for 45 to 60 minutes or until a cake tester comes out clean. 
  • Cool, on a baking rack, for 10 minutes prior to removing cake from pan.
  • When completely cooled, frost with cream cheese frosting.

To prepare the cream cheese frosting:

  • In the large bowl of an electric mixer, mix all ingredients, with the exception of the pecans; beat until well blended. 
  • Remove cakes from pans and place one on a cake plate,
  • Frost the top and then place the second cake on top.
  • Frost sides and top of the entire cake.
  • Top with nuts, if desired.