4 eggs, lightly beaten
2 cups flour (I use unbleached flour.)
2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
3 cups finely shredded carrots (lightly packed)
1 1/4 cup cooking oil (I use canola oil or vegetable oil.)
2 teaspoons vanilla
1. Grease or spray 9 x 13 pan.
2. Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, cinnamon, salt, and baking soda; set aside.
3. In another bowl combine eggs, carrots, vanilla, and oil. Add egg mixture to flour mixture. Stir until combined. Pour batter into the prepared pan.
4. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Ingredients for Frosting
1/2 cup butter (1 stick), softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla
To make frosting: Using an electric mixer at medium speed, beat the butter, cream cheese, and vanilla until smooth. Turn the mixer down to the lowest speed and add the confectioners' sugar a little at a time, until it's completely combined and smooth. Frost the cooled cake.