1 tsp. vanilla
2 c. flour
2 c. sugar
1/2 c. oil
4 eggs
3 c. shredded carrots
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
2 tsp. baking soda
1 tsp. salt

Grease and flour Bundt pan. Heat oven to 350 degrees (high altitude 375 degrees). Mix oil and eggs together. Add vanilla and sugar; mix well. Add rest of ingredients saving carrots for last (optional you can add 1/2 cup nuts, raisins or drained pineapple chunks). Bake for 45-60 minutes. Check for doneness with toothpick. Frost with cream cheese frosting.

High altitude adds 2 tablespoons flour and 2 tablespoons water.

MOM'S CREAM CHEESE FROSTING:

1/3 c. butter
3-4 oz. cream cheese
Dash salt
1 tsp. vanilla or lemon juice
1 lb. powdered sugar

Beat well until smooth and creamy. Frost carrot cake.