Carrot Cake

from Atha N.

2 cups flour
2 cups sugar (a little less)
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1-1/2 cup canola oil
4 eggs
3 cups finely grated carrots
1 cup chopped nuts, optional

1. In a mixing bowl; mix flour, sugar, baking soda, salt, and cinnamon.

2. Add oil.  Then add eggs one at a time, beating well after each addition. Add carrots and nuts if using. Mix well.

3. Pour into a greased 9x13 inch pan. Bake in preheated 375℉ oven for 40 minutes, or until toothpick inserted near center comes out clean.

4. When cake is cool, frost with cream cheese frosting (recipe follows).

Cream Cheese Frosting

1 (8 oz.) package cream cheese, softened
1 cube butter, softened (1/2 cup)
2 tsp. vanilla
3 cups powdered sugar

1. Mix cream cheese and butter together until smooth. Add powdered sugar and vanilla. Beat until smooth.

2. Spread over cooled cake.