Carrot Cake

This is one of our family’s favorite cakes (especially because my dad doesn’t like chocolate). The only tricky part is the frosting; I never seem to get the measurements quite right and my mom has to fix it. She just does it “by taste” - a concept I hope to someday understand. Here are the directions:

2 cups all purpose flour

2 cups sugar

2-teaspoons soda

2-teaspoons salt

3 cups carrots, grated, uncooked

1 ½ cup cooking oil (corn oil, vegetable oil, or canola oil)

2-teaspoons Cinnamon

4 large eggs

Mix the dry ingredients in a large mixing bowl. Add the cooking oil and mix well. Add eggs, one at a time mixing well. Add grated carrots.

Bake at 350 degrees for 45 minutes (approx.)

Frosting

1 pound powdered sugar (approx.)

½ cup butter (I find this is too much and only do ¼)

3-8 oz. cream cheese (soften) (I do about 5 oz)

2-teaspoons vanilla

My mom adds more vanilla and a little milk. You can also add ground raisins or dates & nuts to the cake if desired.