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Carrot Cake with Cream Cheese Frosting

Carrot Cake

2 c flour
2 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3 c finely shredded carrots, about 9 carrots
1 c cooking oil
4 eggs

Cream Cheese Frosting

Grease and lightly flour a 9 x 13 pan. Preheat to 325.

Combine flour, sugar, baking powder, salt, cinnamon, carrots, oil and eggs in a large mixing bowl. Beat at
medium speed of an electric mixer for 2 minutes.

Pour into cake pan and bake at 325 for 50 to 60 minutes. A wooden pick inserted in the center of the cake should
come out clean.

Cool completely on a wire rack. Frost with cream cheese frosting when cool.

12 to 15 servings.

Cream Cheese Frosting

1 pkg., 3 oz, cream cheese, softened
1/4 c butter, softened
2 c powdered sugar
1 tsp vanilla
1/4 c chopped nuts, opt.

Beat together the cream cheese and butter until fluffy. Add powdered sugar gradually, beating until smooth.

Add vanilla and stir. Spread on cake.

Sprinkle nuts on top of cake, if desired.