CARROT LOAF CAKE

FOR THE CAKE:
4 eggs, slightly beaten
2 cups sugar
1 1/3 cups salad oil
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
2 tsp vanilla, divided use
3 cups grated carrots (about 4 large)
pinch salt
FOR THE CREAM CHEESE FROSTING:
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1 lb powdered sugar

Preheat oven to 325 degrees F. Grease 2 (8x4x2-inch) loaf pans.

Combine eggs, sugar, and oil in a large mixing bowl; mix well. Add dry ingredients, mixing well. Stir in 1 teaspoon vanilla, carrots, pecans and salt. Pour batter into prepared pans.

Bake at 325 degrees F for 35 minutes or until cake tests done. Cool.

TO MAKE THE CREAM CHEESE FROSTING:
Combine butter and cream cheese and cream until smooth. Add the remaining 1 teaspoon vanilla and powdered sugar; beat until smooth.

Frost cooled cake with Cream cheese frosting. Cover and store in refrigerator.

Makes 2 loaf cakes
Source: Newspaper Clipping