Hyatt Regency Carrot Cake

Hyatt Regency Carrot Cake
 
 Carrot Cake
 1 1/4 cups of oil
 1 2/3 cups of sugar
 2 cups of all-purpose flour
 2 teaspoons of baking powder
 1 teaspoon of salt
 1 teaspoon of cinnamon
 3 large Eggs
 2 medium Carrots, grated
 1 cup of chopped pecans
 Cream Cheese Frosting
 1/2 cup of unsalted butter, softened
 1 1/2 cups of powdered sugar
 12 ounces of cream cheese

Instructions:

Preheat oven to 350ºF. Grease and flour a Bundt cake pan. Combine oil and sugar in a large mixing bowl and beat well. Sift together flour, baking powder, salt and cinnamon. Slowly add dry ingredients to the oil-sugar mixture, blending well. Add eggs, one at a time, mixing well after each addition. Stir in carrots and pecans. Pour into prepared cake pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting. Frosting: In a medium mixing bowl, cream together butter and powdered sugar. Add cream cheese and mix until perfectly smooth.

From Hyatt Regency, Scottsdale, Arizona. (c) The Arizona Republic (6/5/96). Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A., scooter@xmission.com. Posted to MM-Recipes Digest V3 #182 Date: Mon, 01 Jul 1996 15:52:59 -0700 From: scooter <scooter@xmission.com>