Carrot Cake

Bags of carrots were on sale buy one get one free, and Carrot Cake seemed like a great way to use some up. Enjoy!

– Jodi

Carrot Cake

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
3 tsp cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
2 cups grated carrots

Combine eggs, sugar and oil in large bowl. In separate bowl combine flour, cinnamon, baking soda, baking powder, salt and nutmeg. Beat the dry ingredients into the egg mixture, then stir in the carrots.

Pour into two greased 9 inch round cake pans. Bake at 350 for 35-40 minutes (or until a toothpick inserted near the center comes out clean). Cool for 10 minutes before removing from pans to cooling racks. Allow to cool completely before frosting.

Cream Cheese Frosting

8 oz cream cheese, softened
1 stick butter, softened
2 tsp vanilla
2 to 2 1/2 cups powdered sugar

Beat ingredients with mixer until whipped.

Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting.

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