Ingredients
Cake:
1 cup vegetable oil
2 cups granulated sugar
4 eggs
3 cups carrots, shredded
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
Icing:
1 pkg (8oz) cream cheese
1 cup powdered sugar (or more, depending on how thick you prefer the icing)
2 tsp vanilla
Preparation
Heat oven to 350 degrees farenheit. Grease and flour 9x13 cake pan. In medium bowl, blend oil, sugar, eggs with a whisk. Fold in shredded carrots. In a separate bowl, mix well flour, baking soda, cinnamon and salt. Pour wet ingredients into dry ingredients and mix until completely blended.
Pour all ingredients in 9x13 pan and bake for 45 minutes or until center springs back when pressed lightly.
Meanwhile, blend all ingredients for icing, adding more powdered sugar to produce your desired consistency. (I often make a double recipe because I prefer thicker icing with this cake)
When cake is cooked. Cool it completely on a cooling rack before spreading icing liberally over the top of the cake. Cut and serve. Easily serves 24 generous portions.
