Carrot Cake

*Grate 3 cups of carrots (one package of large carrots) before making cake.

In bowl, beat with mixer:

2 c. sugar

1 1/2 c. vegetable oil

4 eggs

In another bowl, combine

2 c. flour

2 t. baking soda

2 t. cinnamon

1 t. salt

Combine the two bowls of ingredients, then fold in 3 cups of grated carrots.

Bake in 9 x 13 greased pan at 350 degrees for 50-60 minutes or until toothpick in center comes out clean.  Cool completely.  Frost with cream cheese frosting and refrigerate after serving. *Any leftover cake with cream cheese frosting should be refrigerated.

Cream Cheese Frosting

Beat together:

3 oz. softened cream cheese (not melted)

1/2 c. softened butter

1 t. vanilla

Gradually add 2 c. powdered sugar 

*Yields enough for one 9 x 13 cake or a dozen cupcakes