My wife makes this about once a month and how long it lasts is dependent on a couple of factors. Factor #1 - My Mom. My Mom is a "diabetic" that will occasionally go over to the darkside and have a small piece. It would be alright but she usually take two large pieces home with her. Factor #2 - The Nancy Factor. Now if my Mother-n-law finds out my wife is baking then she will find a reason to be driving past our house and decide to come in and see the girls. When cake is around seeing the girls means come into the kitchen while I eat a small piece of cake. The piece is just small enough to justify another piece. Of course she has to take some to Al and Kelly. I do not know if the cake ever reaches them. Factor #3 - The drop-in company. We live in Macon and the rest of my family lives in WR. To eat at a decent restaurant the have to pass our house. This causes a "what are you doing phone call" and turns in a "do you mind if we take some home". When all of these factors combine then the cake will last maybe a day. The cake usually does not see the sunrise. Now for the recipe:
MIX: 1.5 cup oil, 2 cups sugar, 4 eggs beaten, 2 small 4 oz jars of Gerber baby carrot food (NOT A TYPO)
SIFT and Mix with above: 2 cups all purpose flour, 2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt
Pour into a 9x13 greased cake pan and place cake in a preheated 350 degree oven and bake between 30 and 45 minutes. Meanwhile.....Mix the icing
Icing; 6 oz cream cheese, 1/2 stick of butter, 1 box of 10x sugar, milk. Mix to proper consistency and add chopped pecans.
Enjoy (do not for get to put the icing on the cake)
