Ingredients:

For the cake:
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups grated carrots

 

For the frosting:
1/2 cup butter, room temperature
1 package (8 oz) cream cheese, room temperature
1 pound (16 oz) powdered sugar
2 tsp vanilla extract

 

Directions:
Preheat oven to 350F.

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add the flour mixture to first mixture and combine. Then add carrots and stir in gently. Pour into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until cooked through, 25 minutes (sheet cake) to 50 minutes (Bundt pan), depending on the pan you use. Cool completely before frosting.

 

To make the frosting, in a large bowl, cream together butter and cream cheese. Add sugar and vanilla and blend together very well until creamy. Spread on cooled carrot cake.

 

Enjoy!