Bugsy’s Carrot Cake

Recipe found here

2 cups granulated sugar
1½ cups vegetable oil
4 large eggs

2 cups self-rising flour
1 ½ teaspoons baking soda
2 teaspoons cinnamon

3 cups fresh, finely grated carrots
Butter for preparing cake pans

Preheat the oven to 345 degrees. Butter three 8-inch round cake pans. Line the bottom of the pans with parchment paper (I used wax paper and it turned out fine), then butter and flour the pans. With an electric mixer, mix oil and eggs in a large mixing bowl. Add baking soda, cinnamon and sugar and mix. With the mixer on low speed, slowly add the flour until fully incorporated. Finally, add the carrots and mix. Pour the evenly divided cake batter between the three prepared cake pans and bake for 25 – 30 minutes, until a cake tester comes out clean. Place cake pans on a cooling rack. When the cakes are completely cool, place one layer, flat side up, on a cake plate. With a knife or cake spatula, spread the top with frosting. Add the second layer and frost, then the third layer and frost. Then evenly spread frosting on the sides of the cake. Garnish top of cake with a few fresh pecan halves.

Cream Cheese & Pecan Frosting
1 pound confectioner sugar
1 stick softened salted butter
8 ounces softened cream cheese
1 teaspoon pure vanilla extract
1 cup finely chopped pecans

With an electric mixer, cream the butter and cream cheese in a large mixing bowl. Add the vanilla. Then on low speed, slowly add confectioner sugar. When sugar is fully incorporated, add pecans and mix.

To view Kiecha’s edible creations check out www.kikisbakery.com.