Food Friday: Carrot Cake

This is my mom's carrot cake recipe and what I compare all carrot cake's too.  It does not have nuts or fruit in it, just the way I think carrot cake should be.  We have tried making the frosting a bit healthier by using reduced fat cream cheese but it came out a bit runny.  My advice is to stick with the full fat and enjoy this as an occasional treat.  It makes a great dessert for Easter too.

Carrot Cake

2 cups flour
2 cups sugar
4 eggs
3 cups grated carrots
1 tsp vanilla
1 1/2 cups corn oil
2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
2 tsp baking soda


Mix dry ingredients together.  Add carrots, then add oil, eggs, and vanilla - blend well.  Bake in three 9" cake pans for 30 minutes or one 9x13" pan for 40 minutes.


Frosting


1 box powdered sugar
1 8 oz block cream cheese
1 stick butter or margarine
1 tsp vanilla


Cream the cream cheese and butter.  Add sugar and vanilla.  Blend well.  Add milk if necessary to spread.