Carrot Cake


2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups finely shredded carrots
1 cup olive oil
4 eggs

Grease and lightly flour a 13 by 9 by 2-inch baking pan or two 9 by
​1 ½ inch round baking pans. Combine flour, sugar, baking powder,
​baking soda, salt and cinnamon. Add shredded carrot, oil and eggs;
​beat on medium speed for 2 minutes. Pour into prepared pan(s.)
​Bake for 50 to 60 minutes at 375° F . For 2 pans; bake at 325° F for
​40 minutes. Cool and frost with icing.

Cream Cheese Icing:
​
1 3-ounce pkg. cream cheese
¼ cup butter
1 tsp vanilla
2 cups icing sugar
chopped walnuts (optional)

Beat first 3 ingredients until light and fluffy. Gradually add icing sugar,
​beat until smooth. Spread frosting cooled cake. Sprinkle with chopped
​nuts, if desired.

Mock Cream Cheese Icing:
​
2-2/3 cup icing sugar
2/3 cup milk
2/3 cup butter
¼ tsp salt
Combine all ingredients in medium sized saucepan. Bring to a full boil,
​stirring constantly. Boil for 1 minute. Remove from heat and beat until
​frosting is lukewarm and is the right consistency for spreading.



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