Alma Jean's Renowned Carrot Cake Recipe

This photo is on Mary Ann's "Delaware Grammy" blog.

Mary Ann Yutzy of Milford, Delaware, a niece of Alma Jean's, recently posted a piece on her blog about my wife's special recipe for carrot cake.

For our health's sake, Alma Jean has cut back on baking these kinds of calorie laden delicacies, but this is undeniably delicious, a testimony to her skills in the kitchen and to her years of teaching Home Economics at Eastern Mennonite High School:

Aunt Alma Jean's Best Ever Carrot Cake

2 cups sugar

1 1/2 cups salad oil

4 eggs well beaten

2 tsp soda

2 cup all purpose flour

2 tsp baking powder

2 tsp  ground cinnamon

1 tsp salt

1 cup chopped pecans

3 cups grated carrots

(1 tsp. vanilla, if you are so inclined.  I understand that it's really good without, too!)

Mix sugar and salad oil together

Add well beaten eggs and mix well

Combine rest of ingredients and stir in.

Add pecans and grated carrots and mix well.

Bake in 3 / 9” cake pans at 325 degrees or 350 degrees for 30 -40 mins.

Icing:

1 box 10x sugar

8 oz cream cheese

1/2 stick oleo or butter

1 tsp. of either lemon or vanilla (I used vanilla, at Aunt A.J.'s advisement)
(For a 3-layer cake, I made a double batch, but I had a bit left over)