BLENDER CARROT PECAN CAKE

1 cup chopped pecans
1 1/4 cups salad oil
4 eggs
2 cups sugar
2 teaspoons salt
3 cups sliced carrots
2 cups flour, sifted
1 teaspoon baking soda
2 teaspoons baking powder

Preheat oven to 325 degrees F. Grease a tube pan.

Chop pecans in blender to a fine texture, set aside.

Place salad oil, eggs, sugar, salt in blender container and blend for 5 seconds. Add carrots gradually and blend until just grated.

In a large mixing bowl, sift together flour, baking soda and baking powder. Pour the contents of the blender over the dry ingredients. Mix well with an electric mixer. Stir in the finely chopped pecans pour into prepared tube pan.

Bake at 325 degrees F about 1 hour and 10 minutes. Cool in pan for a few minutes then turn out onto a rack to cool completely before frosting.

CARROT PECAN CAKE ICING

4 tablespoons butter, room temperature
1 ( 8 ounce) package cream cheese, room temperature
2 cups confectioners' sugar, sifted
1 teaspoon vanilla
1/2 cup grated coconut
1/2 cup chopped pecans

Beat together butter and cream cheese. Slowly mix in confectioners sugar; add vanilla., coconut and pecans. Mixing well. Frost the cake.

VARIATION:
If desired, the coconut and pecans can be used as a garnish instead of mixing into the icing and the icing can be thinned with a little milk to make a glaze.

Adapted from unknown source