Marilyn's Carrot Cake with Cream Cheese Frosting
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground
(allspice allspice substitute is equal amounts each: ground cloves, cinnamon, nutmeg & pepper)
1 cup vegetable oil
4 eggs
1 cup granulated sugar
3/4 cup dark brown sugar
1/2 cup orange juice
1 teaspoon vanilla
2 cups shredded or grated carrots
1 cup chopped pecans
Pre-heat oven to 350°. Grease and flour two 9-inch cake pans. Sift flour, baking powder, soda, salt and spices together. Beat oil, eggs, sugar and brown sugar at medium speed for 2 minutes or until well blended. Stir in orange juice and vanilla. Beat in flour mixture on lowest speed, just until blended. Stir in carrots and nuts until combines. Bake 35 to 40 minutes or until wooden pick comes out clean. Cool completely before filling and frosting with 1 recipe Cream Cheese Frosting.
Cream Cheese Frosting
1 pound powdered sugar (4 cups)
8 oz. Cream cheese softened
1 stick butter or margarine softened
2 teaspoons vanilla
1 cup chopped pecans (optional)
Combine all ingredients and mix well with electric mixer.
