Carrot Cake

 Carrot cake

2 cups flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

3 cups finely grated carrots (about 9)

1 cup oil

4 eggs

Cream cheese frosting

Grease and lightly flour a 9 X !3 X 2 inch baking dish. In a large mixer bowl stir together flour, sugar, baking powder, baking soda, salt, and cinnamon, add carrot, oil and eggs. Mix till moistened; beat at medium speed of electric mixer for 2 minutes pour into the prepared pan. Bake in a 325 degree oven for 50 to 60 minutes or till a wooden pick inserted in the center comes out clean. Cool thoroughly on a wire rack. Frost with cream cheese frosting.

Serves: 12 to 15 people

Cream cheese frosting

1 (3 ounce) package cream cheese

¼ cup butter

2 cups sifted powdered sugar

¼ cup chopped nuts (walnut or pecan)

Soften cream cheese and butter; beat together till fluffy. Gradually add powdered sugar, beating till smooth; stir in vanilla. Spread over cake; sprinkle with nuts.