This cake can be made ahead and frozen. I've been told it gets even
more moist after defrosting.
2 cups flour
2 t. baking powder
2 t. baking soda
1 t. salt
2 t. cinnamon
2 cups sugar
1 1/2 cups oil
3 cups grated carrots
4 eggs
1/2 cup chopped nuts (more if you're like me)
Combine sugar and oil and beat in eggs, one at a time. Add flour,
baking powder, soda, salt and cinnamon. Mix well. Fold in carrots
and nuts. Pour batter into 3 well greased, and floured 9 inch pans.
Bake at 350 for 30 minutes or until done. Let cool and then frost.
Frosting:
1 box powdered sugar
1 8 oz. pack cream cheese
1 t. vanilla
1 stick margarine or butter
Blend the cream cheese and margarine. Add powdered sugar and
vanilla. I usually buy a 2 lb. bag of powdered sugar and use half or
more of the bag, then add enough to make it thick enough to spread.
Check out a group I've started called shareyourrecipes.com It's great
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