Prep Time: 5 minutes

Cook Time: 60 minutes

Ingredients

• 2 (8 ounces total) medium carrots
• 2 large eggs
• 1 cup (7 ounces) sugar
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup stirred unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup pecans
• Cream Cheese Frosting—see below

Cooking Directions

1. Preheat the oven to 325 degrees
2. Grease and flour an 8 by 4 by 2 -inch loaf pan.
3. Shred the carrots with the fine shredding disc of a food processor; Remove – there should be 1 1/2 tightly packed cups.
4. Process the eggs, sugar, oil, and vanilla with the metal blade just until blended, about 2 seconds. do not over process.
5. Evenly sprinkle the flour, baking powder, baking soda, salt and cinnamon over the mixture; process until smooth, about 5 seconds.
6. Sprinkle with the pecan halves; add the carrots and process until the pecans and carrots are evenly distributed, 4 seconds.
7. Turn into the prepared pan and bake in the preheated oven until a cake tester inserted in the center comes out clean, 60 minutes.
8. Loosen the edges and turn out onto a wire rack. Cool completely.

Cream Cheese Frosting

4T unsalted butter, cut into equal pieces

4 oz. cream cheese

1t vanilla extract

1 3/4 cups stirred confectioner’s sugar

Process in food processor until smooth. Garnish frosted cake with additional pecan halves.