Carrot Cake

Heat the oven to 350°F. Grease a Bundt pan thoroughly, making sure to reach every ridge and the center tube.

Whisk the flour, sugar, baking powder, cinnamon, salt, and baking soda together in a large bowl.

Add the corn oil, eggs, and vanilla. Mix just until the batter is smooth and no dry streaks remain.

Fold in the grated carrots until they are evenly distributed through the batter.

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted near the center comes out clean.

Let the cake cool in the pan for 10 to 15 minutes. Turn it onto a rack or serving plate and let it cool completely before icing.

Beat the softened cream cheese and butter together until smooth and creamy.

Beat in the vanilla, then add the powdered sugar a little at a time. If the icing is too dry, add milk a few drops at a time until it spreads easily.

Fold the finely chopped pecans into the icing until evenly mixed.

Spread the icing over the completely cooled cake, letting it fall naturally down the sides. Slice and serve.