Carrot Cake

• 2-1/2 cups of finely grated  carrot
• 2 cups all-purpose flour
• 2 cups of sugar
• 4 large eggs
• 1 cup of vegetable oil
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. vanilla extract
• 2 tsp. cinnamon



Grease and flour a 9x13 baking pan and set aside. Preheat oven to 350 F degrees.

Sift the flour, baking soda, cinnamon and salt into a bowl.

In a separate large bowl beat the eggs and oil for 1 minute. Add the sugar and beat until light and fluffy, about 2 minutes. Add the vanilla and beat just until incorporated.

Fold the grated carrots into the egg mixture. Fold half the flour mixture into the egg mixture until combined. Fold remaining flour in. Beat batter for 1 minute.

Pour into a prepared 9 x 13 baking pan. Bake for 25-35 minute or until a toothpick inserted in the center comes out clean.

Cool completely before frosting with Cream Cheese Frosting.

Cream Cheese Frosting

• 8 oz. cream cheese
• 4 cups powdered sugar
• 2 tbsp. butter
• 1 tsp. vanilla

Mix all together and spread on cake. Enjoy!